Babas with Rum—Small

Cut two ounces of candied fruits into small dice, such as citron, orange peel, preserved pears and a few cherries; add to them as many currants and raisins well washed in hot water, picked and cleaned. Prepare a small baba paste as described in No. 129, and when ready to mold stir in the fruits. Butter some small baba molds, fill them half full with the paste, and leave to rise; when entirely full push into a hot oven to bake; unmold as soon as done, and dip them into a hot thirty-two degree syrup well flavored with vanilla and rum (No. 102).