Makes: 1 Savarin Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes Baking Time: 25 – 30 minutes
Ingredients
| 240 |
g |
Cake flour (2 x 250 ml / 2 cups) |
| 2 |
ml |
Salt (½ tsp) |
| 30 |
ml |
Sugar (2 tbsp) |
| 10 |
g |
Anchor Instant Yeast (1 packet) |
| 125 |
g |
Margarine (½ cup) |
| 125 |
ml |
Warm milk (½ cup) |
| 2 |
|
Large eggs, beaten |
| 60 |
ml |
Lukewarm water (4 tbsp) |
| 30 |
ml |
Rum (2 tbsp) |
| 10 |
ml |
Grated orange rind (2 tsp) or |
| 2 |
ml |
Orange essence |
Syrup
| 250 |
ml |
Water (1 cup) |
100 |
g |
Sugar (125 ml / ½ cup) |
45 |
ml |
Rum (3 tbsp) |
Glaze
| 125 |
ml |
Smooth apricot jam (½ cup) |
45 |
ml |
Rum (3 tbsp) |
Method
- Mix all dry ingredients together. Add the Anchor Instant Yeast, and mix.
- Melt margarine in warmed milk and leave to cool until lukewarm. Add the beaten egg, lukewarm water and the milk mixture to the dry ingredients to form a batter mixture.
- Beat the batter until smooth and pour into a greased ring pan. Cover with greased plastic and allow to rise in a warm place until double in volume, about 15 – 20 minutes.
- Bake in a preheated oven at 180 °C / 350 °F for 25 – 30 minutes, or until golden brown.
- Mix ingredients for the syrup together and microwave on high power for 2 minutes, stir and microwave for a further 2 minutes.
- Mix glaze ingredients together and microwave on high power for 1 minute. (Or heat syrup and glaze separately in a sauce pan, stirring continuously).
- Prick holes in the baked savarin, with a skewer, and drizzle the hot syrup over the warm savarin. Brush with glaze and serve with fresh fruit and cream, or ice cream.
