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Baba Au Rhum

Take a quarter of a pound of fine flour; make a cavity in the centre, and stir into it half an ounce of German yeast, previously dissolved in a little tepid water. Mix and roll into a ball. Wrap this in a cloth loosely, and leave it in a fairly warm place until it has risen to quite twice its original size. Next take three-quarters of a pound of well-dried and sifted self-raising flour. Add to it a good pinch of salt, half a pound of butter in small pieces, one ounce of sifted sugar, and three or four well-beaten eggs, one at a time. Mix lightly, but thoroughly, then add the ball of yeast, together with five beaten eggs, one at a time, and two ounces each of chopped sultanas and candied peel or citron. Knead the paste very thoroughly, and place it in a mould sufficiently large to admit of its swelling considerably. Leave it in a warm place until it has risen to the top of the mould. Then bake in a moderate oven till done. Turn out carefully, saturate with the following syrup, and leave till cold, then serve.

THE SYRUP.--Empty the contents of a nine-penny bottle of apricot syrup into a small enamelled stewpan. Add to it half its quantity of old Jamaica rum, and bring gently to boiling point. Then use as directed above. Probable cost, 2s.