Orange Savarin Recipe

Orange Savarin Recipe

Ingredients : Serves 4-6

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

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 230C/450F/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.

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