Serves 6-8
6 oz (175g) strong white flour 1/2 level teaspoon salt
1/2 oz (15g) fresh yeast
6 tablespoons tepid milk
2 eggs
3 oz (75g) butter
Syrup
6 oz (175g) castor sugar
1/2 pint (300ml) water
thinly pared rind of 1/2 lemon juice of 1 lemon
3 tablespoons rum or brandy
Thoroughly grease a 11/2 pint (900ml) ring mould. (Use your fingers they get into the small corners which is important if a fluted mould is used.) Sprinkle a little flour into the mould and shake it all over to coat, then shake out excess.
Sift the flour and salt into a mixing bowl and make a well in the centre. Dissolve the yeast in the milk. Lightly beat the eggs and stir into the yeast liquid. Pour into the centre of the flour. Sprinkle a little of the flour in the bowl over the liquid. Cover and leave in a warm place for about 20 minutes, or until the yeast breaks the surface and looks spongy.
Melt the butter in a saucepan over low heat and allow to cool until warm to the touch. Add to the bowl and mix ingredients together with a wooden spoon, then beat well to make a soft glossy batter that falls in sheets from the spoon. Pour into the prepared mould and spread level. Cover and leave at room temperature for 1 hour, or until the mixture has risen to the top of the tin.
About 15 minutes before baking, heat the oven to 400°F (200°C) or Gas no. 6. Place risen dough in the centre of preheated oven and bake for 20-30 minutes. Test by piercing the centre with a warmed skewer if the skewer comes out clean, the savarin is baked. Allow to cool in the tin for 5 minutes, then turn out on to a wire rack. Wash and dry the savarin mould.
Put the sugar, water and thinly pared lemon rind for the syrup into a saucepan. Stir over low heat until the sugar has dissolved. Bring to the boil, then lower the heat and simmer for 5 minutes. Draw off the heat and add the lemon juice and rum or brandy. Pour the hot syrup into the cleaned mould and return the savarin to the mould so that it floats on the syrup. After about 15 minutes the savarin will have soaked up the syrup and settled back into the mould. Chill until ready to serve, then turn on to a serving dish. Serve whipped cream separately. Savarin is marvellous with a fresh fruit salad.
Variation: If using dried yeast, use 2 level teaspoons yeast and 1 level teaspoon castor sugar. Have the milk hand-hot, stir in the sugar, sprinkle in the yeast and leave in a warm place for about 15 minutes. Then mix in the beaten eggs and add to the flour.