Advanced search

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

Join the discussion

Registering is free, quick, and means you can join in the discussion, watch threads, get discounts, win prizes and lots more.

Get started »