If you have ever been in Naples or Campania in general, you would have had plenty of Baba. Sfogliatelle with ricotta cheese and baba are eaten everywhere.

If you haven’t, a baba is a small cake that has been cooked in the rum, this is the traditional version, it is delicious and you will want more.

The original recipe says that the baba must be cooked in the rum, the problem with most of the baba al rum found in shops is that the baba is cooked in the oven and then put into the rum. The problem with this method is that the baba al rum is wet and soaked to the point that the the alcohol becomes too much and the cake doesn’t keep its shape.

Pastificio Oddo, has developed a method that cooks the baba in the rum so that it is not wet and soaked, and comes in a lovely jar. All you have to do to taste the authentic flavours of the baba al rum is to turn over the jar an hour before eating it and it will be like sitting on a Pasticceria in piazza del Plebiscito in Naples, the main square, looking at the Vesuvius whilst eating “o baba’ “. The baba al rum won’t get any better than that, guaranteed. The jar is enough for 2/3 people.