Easy Savarin Dessert Recipe
Ingredients
| Yeast | 1 Ounce | |
| Milk | 6 Tablespoon | |
| Plain flour | 8 Ounce | |
| Salt | 1/2 Teaspoon | |
| Castor sugar - 1 oz | ||
| Eggs | 4 | |
| Soft butter | 4 Ounce | |
| Honey | 4 Tablespoon | |
| Water | 4 Tablespoon | |
| Rum - to taste | ||
| Apricot jam | 4 Tablespoon | |
| Water | 2 Tablespoon | |
Directions
GETTING READY
1. Grease an 8" ring mould; also preheat the oven to 400°F
MAKING
2. In a bowl, mix otgether the yeast, milk and two ounces of flour until smooth; set aside for twenty minutes to turn frothy
3. Add rest of the flour and all the other ingredients and beat well for three minutes or more until well blended
4. Fill the prepared mould half with the mixture, place it inside a polythene bag and allow to rise till two thirds of the mould
5. Arrange at the centre of preheated oven and bake for twenty minutes; turn it out of the oven and allow to stale for a day if needed
6. For the syrup, Warm honey, water and rum together and spoon it over the savarin, make sure the savarin absorbs all the of the syrup
FINALIZING
7. Into a saucepan, sieve apricot jam and remove any pieces of fruit; add water and allow to come to a boil
8. Turn the heat off and brush with this mixture over the savarin; allow it to cool down
SERVINg
9. Serve along with whipped cream or diced fresh fruits
1. Grease an 8" ring mould; also preheat the oven to 400°F
MAKING
2. In a bowl, mix otgether the yeast, milk and two ounces of flour until smooth; set aside for twenty minutes to turn frothy
3. Add rest of the flour and all the other ingredients and beat well for three minutes or more until well blended
4. Fill the prepared mould half with the mixture, place it inside a polythene bag and allow to rise till two thirds of the mould
5. Arrange at the centre of preheated oven and bake for twenty minutes; turn it out of the oven and allow to stale for a day if needed
6. For the syrup, Warm honey, water and rum together and spoon it over the savarin, make sure the savarin absorbs all the of the syrup
FINALIZING
7. Into a saucepan, sieve apricot jam and remove any pieces of fruit; add water and allow to come to a boil
8. Turn the heat off and brush with this mixture over the savarin; allow it to cool down
SERVINg
9. Serve along with whipped cream or diced fresh fruits
Chef
