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Baba au Rhum

Ingredients the same as for Savarin, with the addition of one and a half ounces of currants and rum syrup.

Proceed for this sweet exactly as for a Savarin, the only difference is that you must use either a large baba mould, or small ones, if preferred, and the mould or moulds, after being well buttered, must be sprinkled on the bottom and sides with a few well cleaned currants-one and a half ounce is enough. When turned out it must be well basted with hot rum syrup, and served with some of the syrup poured over it. This sweet must be served hot.