Baba k St Jacques

Ingredients

• a quarter of a pound of flour
• half an ounce of German yeast
• three quarters of a pound of flour
• half a pound of butter
• three eggs
• half an ounce of powdered sugar
• a pinch of salt
• five eggs
• an ounce of chopped citron
• an ounce of currants
• two ounces of sultanas
• a tumblerful of clarified sugar
• a large wineglassful of rum
• some apricot jam

Method

1. 1

   Make a well in the centre of the flour, stir in the dissolved yeast, roll into a ball, and keep warm until risen.

2. 2

   Mix remaining ingredients, add the yeast ball, knead, and place in a large mould to rise.

3. 3

   Bake and cover with a sauce made from boiling apricot jam, clarified sugar, and rum.

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.

Baba k St Jacques. Take a quarter of a pound of flour, make a well in the centre, stir in half an ounce of German yeast, dissolved in water, roll it into a ball, and keep in a warm place wrapped in a cloth till it has risen to twice its original size. Take three quarters of a pound of flour, half a pound of butter, three eggs, half an ounce of powdered sugar, and a pinch of salt ; stir well together, add five eggs one after another, then the ball of yeast, an ounce of chopped citron, an ounce of currants, and two ounces of sultanas. Knead the paste thoroughly, and put it in a large mould capable of holding twice the quantity, leave till it has risen to nearly the top of the mould, bake, and when done turn out of the mould, and cover with the following sauce. Dis- solve some apricot jam in a tumblerful of clarified sugar, and a large wineglassful of rum

Cook this with the app: pantry check, scaling, and the assistant.