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. In one of them, the name of the Polish king Stanisław Leszczyński even appears.

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 ...

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.

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

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 ...

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.

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 ...

A cocktail that blends together rum, espresso, cardamom and sugar syrup. The recipe is dedicated to Baba Budan, a sufi saint who smuggled seven types of coffee beans into India back in the 16th ...