Bring to a boil and take out of the heat. Add the rum and the sliced vanilla bean with its seeds. Cover and leave to infuse for 15 minutes. Put the baba on a grid, on top of a deep baking tray.

Traditional babà rum cakes, seen in a pastry shop in the ... We squeeze them slightly and gradually put them on the plates.

There are legends about the French rum baba. One such story involves a Polish king. Some credit him with the idea of the rum-soaked cake, but it's difficult to pinpoint the exact origins.

Chef Rafael Cagali of London’s Da Terra finishes his cachaça baba with caviar. Courtesy of Da Terra The rum-baba renaissance ... which resulted in a plate piled with pistachio ice cream and ...

Impress your guests with this rum-soaked, retro classic. You will need four 11cm/4½in baba tins (savarin moulds). Alternatively you can use small dariole moulds. Place the flour in a large bowl.