then strain it to take the pieces of fruit out. Brush the baba with it to make it shine. Whip the cream and put it in the center of the baba. There you are, your rum baba is ready. For those who ...

Impress your guests with this rum-soaked, retro classic. You will need four 11cm/4½in baba tins (savarin moulds ... Prepare the fruit as necessary. To serve, pipe the Chantilly cream, using ...