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.

One of the sweets he sold was Leszczyński’s babka, soaked with rum instead of wine – baba au rhum. Apparently, he was the one to give it the characteristic mushroom shape the cake is known for today.

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.