An enriched yeast dough incorporating eggs and sugar freezers well, and may be cooked in the form of a “baba” to serve as cake or pudding. A variation of the cake is a ” savarin” made in a ring mould. A baba may be frozen with or without syrup poured over. The basic cake can be wrapped in foil or polythene, but is best placed in a waxed box if syrup has been used. A baba should be thawed for 2-3 hours at room temperature without wrapping. If the cake has been frozen without syrup, the warm syrup may be poured over during thawing; additional syrup may be used even if the cake has been frozen ready for eating. Storage time: 3 months

** Asian Recipes** and ** Low Cholesterol Diets**