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 for 15 minutes. Put the baba on a grid, on top of a deep baking tray.

“I would say that the rum baba, as we know it, is first and foremost a creation of 19th-century Parisian pastry-making, but, ...

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 ...

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 ...

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.

The owners of a tapas restaurant in Ramsey say VAT is crippling their industry. The people behind Rum Baba's on Parliament Street announced last week that they would be putting the business on the ...

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

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 ...