Caribbean Cookbook: A Rum Baba Recipe From Suriname

By: Caribbean Journal Staff - May 18, 2014

Above: Jethro Wirht’s rum baba (Photos by Victuals Photography)

THE LATEST Caribbean Cookbook comes from Jethro Wirht, who is representing Suriname at the upcoming Taste of the Caribbean culinary competition in Miami.

Jethro has offered his recipe for Rum Baba to Caribbean Cookbook, and we’ve shared it here.

Rum Baba


200 grams flour
2 eggs
50 grams sugar
50 grams butter
100 grams custard powder
200/250 ml milk
10 – 20 grams baking powder


Mix the custard powder with 50 ml of milk to make a paste. Mix the flour, baking powder and sugar. Mix the eggs well with the remaining milk. Stir in the custard paste and add the flour mix. Melt the butter and add it to the mixture. Let it stand for half an hour in the refrigerator.

Ingredients: Baba juice

½ liter of water
75 – 100 ml rum
200 grams of sugar

Mix everything together and pour onto the Rum Baba

Bon appetit!

Above: Chef Jethro Wirht

— CJ

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