Savarin Recipe |
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You will need..... 1/2 teaspoon salt 6 oz. plain flour 1/2 oz. sugar 4 eggs, beaten 4 oz. butter, soft not melted For the yeast liquid: Preparation Time 1 tablespoon dried yeast 10 minutes 6 tablespoons warm milk (110ºF) 1/2 oz. sugar Cooking Time 2 oz. plain flour 20 minutes For the filling:
grapes and dessert apple
Oven setting
For the syrup:
400ºF; Gas Mark 6 6
tablespoons honey
6 tablespoons water
rum to taste
Blend
yeast with warm milk, 2 oz. flour and sugar. Leave until frothy, about
20-30 minutes. Mix 1/2 teaspoon salt with remaining flour, sift well.
Add flour and all remaining ingredients to yeast batter; beat well for
4 minutes. Half fill a
greased and floured 8-inch fluted ring mould and cover with a greased
polythene bag. Leave to rise until mould is two-thirds full. Bake in a
hot oven for about 20 minutes. Turn on to a warm serving plate, and
pick with a skewer. Prepare
syrup by warming honey and water together, add rum. Pour over
two-thirds of the honey rum syrup whilst savarin is still warm and
leave to soak. Pour remainder of the syrup over the grapes and apple,
which has been sliced, and leave to soak. Fill centre of savarin and
decorate serving dish with the fruit.
Quick Tip
To
make rum babas use the savarin recipe and add 4 oz. currants. Half fill
greased dariole moulds and bake in a hot oven for 15-20 minutes. To
serve, soak in syrup and sprinkle with rum.
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