Babas au Rhum

Ingredients

• 1 lb. flour
• 1 lb. butter
• 4 eggs
• 1 oz. sugar
• 1/2 cup milk
• 1/2 oz. yeast
• A pinch of salt
• 1 oz. mixed peel
• 1 or 2 oz. currants or sultanas
• 1 lb. sugar
• 1 gill water
• 1 glass rum
• 1 glass sherry or other wine
• Lemon rind

Method

1. 1

   Sieve the flour into a warm, dry basin, cream the yeast with a pinch of salt, add about 1 tea-cupful of warm milk, and strain into the centre of the flour.

2. 2

   Mix together, adding more warm milk if necessary to make a soft dough.

3. 3

   Beat well with the hand until the mixture no longer adheres to the fingers and basin.

4. 4

   Cover the dough and set it in a warm place until it has risen to double its original volume.

5. 5

   Break into it two eggs, add the sugar and butter slightly melted, and work them in lightly with the hands.

6. 6

   Add the other two eggs and the fruit, and beat again until the dough is smooth and shiny.

7. 7

   Grease dariole moulds, half-fill them with the dough, and set them to rise until the dough reaches the top.

8. 8

   Bake until brown and firm to the touch.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 725. The excerpt below is the record exactly as published.

Babas au Rhum ! lb. flour. I lb. butter. 4 eggs. 1 oz. sugar. J cup milk. J oz. yeast. A pinch of salt. 1 oz. mixed peel. 1 or 2 oz. currants or sultanas. Syrup. 1 lb. sugar. 1 gill water. Lemon rind. 1 glass rum and 1 glass sherry or other wine

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