Baba au rhum from Barefoot In Paris: Easy French Food You Can Make At Home (page 192) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 14, 2020

    Folding in the currants into the dough was tricky; I wonder if they could be added sooner (although that might affect the rise). The dough rose A LOT, especially while baking. It baked in 25 minutes. I wasn't sure if I should re-use the syrup that dripped onto the pan; I did once but not again. I didn't fill the baba with whipped cream, just served it on the side. There was more cream than needed. The baba was fabulous - people had seconds so it only served 6. Quite sweet. The rum was not harsh at all. Still good 2 days later.

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