Savarin from The Times Cookery Book by Katie Stewart
A savarin is a rich yeast mixture baked in a ring mould, then soaked in a rum-flavoured syrup and glazed. It is usually served as a whole, often with fresh fruit or cream in the centre. Mix togethe...
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Cooking tools:
- Ring mould
- Oven
- Mixing bowl
- Saucepan
- Pastry brush
- Measuring cup
- Measuring spoon
- Wooden spoon
- Serving platter
Ingredients
- 4 oz (100 g) soft butter
- 4 large/standard eggs
- 1 oz (25 g) castor sugar
- ½ level teaspoon salt
- 4 tablespoons apricot jam
- rum to taste
- 4 tablespoons water
- 4 tablespoons honey
- 8 oz (225 g) strong plain flour
- 6 tablespoons milk
- 1 oz (25 g) fresh yeast or 1 level tablespoon dried yeast
- 2 tablespoons water
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