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15 ml/1 tbsp easy-blend dried yeast
100 g/4 oz granulated sugar
100 g/4 oz strong plain (bread) flour
75 g/3 oz butter or margarine
85 ml/3 fl oz warm milk
2 eggs, beaten
150 ml/0.25 pt water
1 orange
10 ml/2 tsp rum or brandy
150 ml/0.25 pt double or whipping cream, whipped
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Method :
Stir the yeast and 5 ml/1 tsp of the granulated sugar into the flour, then
rub in the butter or margarine. Blend to a light dough with the milk and
eggs. Pour into a 20 cm/8 in savarin or ring mould, cover with a damp
cloth and leave to rise in a warm place for 45 minutes. Bake in a
preheated oven at 230°C/450°F/gas mark 8 for 30 minutes.
Meanwhile, make the sauce by dissolving the remaining sugar in the water
over a gentle heat. Use a potato peeler to remove 4 strips of orange rind
and put these in the sugar syrup. Bring to the boil, boil for 1 minute,
then add the rum or brandy and remove from the heat. Turn the savarin out
of the mould, pour the sauce over and leave to soak in. Slice half the
orange and cut the rest into small pieces. Arrange the slices round the
edge and the pieces in the centre of the savarin. Serve with the whipped
cream. |