Bake the babàs in a static oven preheated to 340°F (170°C) for 15-20 minutes. Then take them out of the oven, let them cool, ...

From the Connaught to Da Terra, names like Rafael Cagali are offering new takes on the long-standing convention.

Impress your guests with this rum-soaked, retro classic. You will need four 11cm/4½in baba tins (savarin moulds). Alternatively you can use small dariole moulds. Place the flour in a large bowl.

Bring to a boil and take out of the heat. Add the rum and the sliced vanilla bean with its seeds. Cover and leave to infuse ...

The owners of Rum Baba's tapas restaurant in Ramsey say they've made the 'difficult decision' to sell the business. In a post ...

Let it boil for 5 minutes, then turn off and let it cool. Pour the warm syrup into a bowl and add the rum, stirring. Dip the babàs in the syrup, a little at a time. Turn them several times so ...

Enjoy this recipe for a sweet treat popular in Southern Italy. Traditional babà rum cakes, seen in a pastry shop in the historic center of Naples, Italy, February 21, 2024. / Credit: Ivan Romano ...

One of the sweets he sold was Leszczyński’s babka, soaked with rum instead of wine – baba au rhum. Apparently, he was the one to give it the characteristic mushroom shape the cake is known for today.