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.

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, and remove them from the molds. In the meantime, prepare the syrup: put the ...

Put the flour in a bowl and add the dry brewer's yeast, then mix with a spoon. Also add the sugar, vanilla extract, and a vial of orange flavoring. In a separate bowl, break the eggs, add the salt ...

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

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 ...

The replacement liquors may sound out of left field but, in fact, have historical precedent. The baba au rhum that we know today started life as just a baba (the Polish word for “old woman ...