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Category: Special Occasions
Ingredients:
| 240 | g | Cake flour (2 cups) |
| 2 | ml | Salt (¼ tsp) |
| 60 | ml | Castor sugar (4 tbsp) |
| 10 | g | Anchor Instant Yeast (1 packet) |
| 125 | ml | Lukewarm milk (½ cup) |
| 125 | g | Margarine |
| 60 | ml | Lukewarm water (¼ cup) |
| 2 | Large eggs, beaten | |
| 30 | ml | Liqueur (2 tbsp) |
| Fresh cream, | ||
| Fresh fruit | ||
| Nuts |
Syrup:
Bring 250 ml (1 cup) of water, 185 ml (¾ cup) sugar and
45ml liqueur (3 tbsp) to the boil. Pour over the Savarin, whilst still hot.
Method:
- Mix flour, salt and castor sugar together. Add the Anchor Instant Yeast and mix.
- Mix milk, margarine, water and beaten egg together and add to the flour mixture to form a batter. Beat the batter until smooth. Cover with greased plastic and rest for 10 – 15 minutes.
- Knock the batter down, add the liqueur and stir.
- Pour the batter into a greased 20 cm ring pan, cover with greased plastic and leave in a warm place to rise, about 20 minutes.
- Bake in a preheated oven at 180 °C / 350 °F for 15 – 20 minutes.
- Turn out of the pan and drizzle the syrup over the Savarin, until well soaked.
- Place on a serving plate and decorate with whipped cream, fresh fruit and nuts.
