How to make Baba Au Rum -

Fermented batter of flour and yeast, baked and served dunked in sugar syrup.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined Flour, Fresh Yeast (ताज़ी यीस्ट/ ख़मीर )

Cuisine : French

Course : Desserts

Baba Au Rum

Baba Au Rum Recipe Card


French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Prep Time : 51-60 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Baba Au Rum Recipe

  • Refined Flour 2 cups

  • Fresh Yeast 1/3 teaspoon

  • Yeast Fresh 10 grams

  • Sugar 1 tablespoon

  • Egg 4

  • Milk Optional 100 millilitres

  • Butter melted 10 tablespoons

  • Sugar 1/2 cup

  • Rum Strong / black 1/2 cup


Step 1

Sieve flour with salt and put it in a big mixing bowl. Mix yeast with sugar in one-third cup of lukewarm water. Make a well in the center of the flour mixture and add the dissolved yeast, stir a little, cover and let stand five or six minutes.

Step 2

Beat eggs and add them to the flour and yeast mixture. If necessary add a very little warm milk. Mix well and keep aside to rise for about thirty to forty five minutes in a warm place. Then add melted butter and beat again for five minutes. The batter should not be thin.

Step 3

Put the batter into moulds or individual cups, cover and leave to rise in a warm place until it doubles in size which may take about one hour. Heat oven to 180°C. Bake for about twenty to twenty-five minutes or until light brown in colour. Empty onto a rack to cool.

Step 4

Make the sauce by boiling half cup of water and sugar until quite thick. When cool thin it down with rum, pour this sauce on the cakes and let them soak for fifteen minutes. Garnish with rum soaked cherries, serve cold or flambéed.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.