|
Flour |
2
Cups |
|
Yeast |
1
Packet |
|
Warm
Milk |
½
Cup |
|
Castor
Sugar |
1
oz |
|
Eggs |
4
(beaten) |
|
Butter |
4
oz |
|
Fruit
Syrup |
¾
Cup |
|
Rum |
3
Tablespoon |
|
Jam |
3
Tablespoon |
|
Salt |
½
Tablespoon. |
Dissolve
yeast with warm milk. Add this to 2 oz flour and beat well to form a
smooth batter. Allow it to stand frothy (25 minutes). Place remaining
flour, sugar, eggs (beaten) and butter in another bowl. Add the yeast
mixture and beat well for 3-4 minutes.
Grease in 8” diameter ring mould. Half fill it with dough. Cover it with greased polythene sheet and allow the dough to rise until the mould is 2/4 full. Bake at 400 degree F for 20 minutes. Remove the savarin from the mould. Place it in a serving plate. Heat the fruit syrup with rum. Pour it over the savarin, soaking the cake thoroughly. Cool . Heat jam with 2 tablespoon of water, stirring until blended. Glaze the savarin with this. Fill the ring with fruits of your choice.
