Rum baba, baba au rhum, babba al rum, baba al rhum - the influence of this cake soaked in rum has spread so far that the Poles, French, Turks and Italians all have their own versions. The Neapolitans, ...

Take one of my favourite desserts - baba au rhum. A small cylinder of rich brioche-like dough is baked in a small, slightly tapered cylindrical mould before being soaked and simmered in a rum-spiked ...

Every year chocolate is celebrated on Valentine’s Day for its sensual romantic symbolism, its power as an aphrodisiac to awaken slumbering passions. Its bittersweet complexity is as sharp and ...

For his birthday, David Tanis is making what he craves: a special salad, breaded pork chops, and comforting baba au rhum. By David Tanis I was born on a cold day in April. There were tulips pushing up ...

WHEN it comes to all things dessert-related, you can't beat the French. From meringues to macarons, croissants to crepes, the French are masters. Take one of my favourite desserts - baba au rhum. A ...

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. Place ...

As we peered into the vats of fermenting sugar-cane molasses used for the rum, I suddenly thought it would be brilliant to make that old-fashioned dessert-trolley classic, rum baba, using the natural ...