This is an outrageously sticky pudding, soaking in rum and covered in syrup – a good heart stopper. It was one of my mother’s favourite delicacies and she lived to eighty-eight.
Blend yeast, milk and
To make the syrup, dissolve the sugar in the water over a gentle heat for a few minutes, then stir in the rum. When the babas are cooked, leave them to cool in the moulds for a few minutes, then turn out and immerse in hot syrup. Remove from the syrup and serve with freshly-whipped cream.
© 1998 Jennifer Paterson. All rights reserved.