A true Rum Baba is made with yeast, so this version is much more of a cake, but either way it’s the lovely orange and rum syrup poured over it that makes it so good. Served with cream it makes a great dessert.
When I was growing up Dad grew a healthy rhubarb crop each year and Mum mainly stewed it and served it with ice cream as a dessert I don’t think she ever made jam with it. It’s never been one of my favourites, but I think adding orange and lots of sugar could make into a nice jam.
I have no idea what the calorie/kilojoule count of this dessert is, but as I think you’d also have to finish it off with cream and/or icecream on top, it’s probably better not to know and just enjoy it.
I’ve included this recipe because it brings back a lot of memories. Gem scones are a cross between a scone and a muffin, but sadly impossible to cook unless you have a gem iron, which I don’t think you can buy these days. My cast iron gem iron was made for me by a friend of Mum & Dad’s, when he made one for Mum. The secret of cooking them is to get the iron super hot so that the mixture sizzles when you drop it in. They taste great and finding this recipe now makes me want to cook a batch again.
When I was growing up our backyard in summer always had rows of tomato plants covered with fruit. Sadly I don’t think that’s the case in backyards any more, but if you do happen to have an abundance of tomatoes you might like to try making either of these two tomato jam recipes.
Australia Day is only a couple of weeks away and how better to celebrate it than with lamb, pavlova and lamingtons. The lamingtons take a bit of patience to make yourself, but are much better than the bought variety. The conversion for this old recipe of Mum’s is: 8oz = 250ml, 4oz = 125g and the 9in square cake tin = 23cm.