Rum Baba ◆ An Edwardian Recipe

★ About this recipe: If you're looking for a luxurious dessert that'll seriously warm your cockles, how about a decent wedge of old-fashioned Rum Baba? This currant-studded, syrup-soaked stunner was taught to pupils of the National Training School for Cookery from it’s class book ‘High-Class Cookery Recipes’ between 1909 and 1912 and would’ve been served at many a grand dinner table by former pupils in one way or another.

There would’ve been a very interesting divide in this particular classroom; on one hand you had the ladies hoping to go on to use the cookery diplomas that they would earn to secure jobs as cooks in stately homes, and on the other you had already well-off ladies hoping to develop their own cooking skills so that they may become an “accomplished ruler of her own house” [Charles Dickens (Jr.) talking about the School in 1879].

To bring this tricky (but not overly so) Edwardian recipe back to life, we actually had to use 3 separate recipes:
1) Savarin – just to make the dough (High-Class Cookery Recipes, 1909)
2) Baba au Rhum – the main event (High-Class Cookery Recipes, 1909)
3) Rum Syrup (Cookery Illustrated and Household Management, 1936). Believe it or not, the school didn’t provide a recipe for the syrup in the book. Perhaps pupils were tested on their ability to figure this part out for themselves… who knows! This was the closest in age recipe we could find for a rum syrup, and it worked perfectly.

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★ Ingredients:

227g Vienna Flour - 00 plain flour is a fine substitution for this
14g German Yeast - we used fresh yeast
170g Caster sugar
140ml warm milk
4 eggs
140g butter
40g currants
425ml water
70ml rum

★ Full instructions: https://www.handeddown.co.uk/post/edwardian-rum-baba-1900s
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★ Book Details: 'BOOK 2': High-Class Cookery Recipes for the National Training School of Cookery, 11th Edition (1909)
Author: Mrs Charles Clarke, Principal of the National Training School of Cookery
Publisher: William Clowes & Sons Limited (23 Cockspur Street, S.W. London, England, U.K.)

And for the rum syrup:

'BOOK 5': Cookery Illustrated and Household Management (1936)
By: Elizabeth Craig
Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.)
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♪ Music: White River by Aakash Gandhi

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