Baba with Rum

Ingredients

• Half a pound of flour
• half an ounce of German yeast
• four eggs
• two ounces of butter
• two ounces of raisins
• two ounces of currants
• two ounces of sultana raisins
• half a pint of loaf sugar
• a pint of water
• a half-glass of rum

Method

1. 1

   Dissolve yeast in warm milk, add flour and eggs, knead well, let rise for about an hour.

2. 2

   Mix in butter and fruit with a pinch of salt and sugar.

3. 3

   Butter moulds, fill with mixture, let rise for about an hour and a half, bake in a quick oven for twenty minutes.

4. 4

   Prepare syrup, boil sugar in water, add rum, pour over baba and serve cold.

Nutrition per serving

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 46. The excerpt below is the record exactly as published.

BABA WITH RUM Half a pound of flour, half an ounce of German yeast, four eggs, two ounces of butter, two ounces of raisins, two ounces of currants, two ounces of sultana raisins. Dissolve the yeast in a little warm milk, not too hot, then add to it the flour and the eggs. Knead it all well together and stand it in a warm place for about an hour ; then mix the butter and fruit into it with a little pinch of salt and castor sugar. Have the moulds well buttered, put the mixture into them and let it well rise for about an hour and a half, and bake in a quick oven for twenty minutes, then prepare a syrup, dissolve half a pint of loaf sugar into a pint of water ; let it boil a few minutes and then take it off the fire and add to it a half-glass of rum

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