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Baba au rum

(3 Posts)
IStillMissBlockbuster Thu 30-May-19 15:37:23

Does anyone make this? I have tasted it in Italy twice now, and I have a french recipe that a French lady at work helped me to translate and she said it was a good recipe, the same as her own. However, the sugar syrup just isn't as strong as what i've had before. I even have a bloody lethal jar of babas that I brought back from Italy and can testify that it blows your head off! But the recipes I have are too weak -
•250 g de sucre - sugar
•40 cl d'eau - water
•15 cl de rhum amber – dark rum

Do you have any advice on this? I swear it might have been neat Rum in the jar.

OP’s posts: |
imsorryiasked Thu 30-May-19 17:15:57

Haven't made them for a long time but my recipe is pictured

imsorryiasked Thu 30-May-19 17:17:41

Bit stronger than yours grin

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