serves 6 to 8
oil for greasing
75 ml (5 tbsp) milk
2 tsp (10 ml) dried yeast
1 cup (150 g) 5 oz strong plain flour (bread flour)
1.25 ml (1/4 tsp) salt
2 level tsp sugar
3/4 stick (6 Tbsp) 75 g butter
3 eggs, beaten

for the rum syrup

1/3 cup (75 g) 3oz lump sugar
2 tbsp (30 ml) rum
1 tbsp (15 ml) lemon juice

for the glaze

3 tbsp (60 ml) apricot jam


1. Oil a 20 cm (8 inch) savarin mould (ring tin).

2. Set the oven at 200°c (400°f) gas 6.

3. Warm the milk in a saucepan until tepid. Remove from the heat and sprinkle on the dried yeast.

4. Stir in 15 ml (1 tbsp) of the flour and leave in a warm place for 20 minutes.

5. Sift the rest of the flour and the salt into a mixing bowl. Stir in the sugar, then rub in the butter.

6. Add the yeast liquid to the mixture, then add the eggs. Beat well until smooth: the batter should be quite elastic.

7. Pour the mixture into the prepared tin. Cover with a large, lightly oiled polythene bag, and leave in a warm place until the mixture has almost reached the top of the tin.

8. Bake for about 40 minutes or until the savarin is golden brown and firm to the touch.

9. Check after 30 minutes and cover the savarin loosely with foil if it is becoming too dark on top.

10. Meanwhile make the rum syrup. Put the sugar in a saucepan with 125 ml (4 fl oz) water.

11. Heat, stirring, until the sugar has dissolved, then boil the mixture steadily lor 6 - 8 minutes, without stirring, until it forms a syrup.

12. Stir in the rum and lemon juice.

13. Turn the warm savarin on to a serving dish, prick it all over with a fine skewer and spoon the hot rum syrup over it.

14. Use as much of the syrup as the savarin will absorb. Set aside until cold.

15. Make the glaze by sieving the apricot jam into a small saucepan. Add 30 ml (2 tbsp) water and bring to the boil, stirring constantly.

16. When the mixture is smooth and shiny, use a pastry brush to glaze the soaked savarin.

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