There are legends about the French rum baba. One such story involves a Polish king. Some credit him with the idea of the ...

There are legends about the French rum baba. One of them even mentions the Polish king Stanisław Leszczyński. Some attribute ...

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.

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 ...

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.

Chef Rafael Cagali of London’s Da Terra finishes his cachaça baba with caviar. Courtesy of Da Terra The rum-baba renaissance currently sweeping London sees this long-standing convention as a ...

The owners of Rum Baba's tapas restaurant in Ramsey say they've made the 'difficult decision' to sell the business. In a post on social media they say the challenges associated with the hospitality ...

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