SAVARIN

Savarin comes in handy either for tea/coffee breaks or could even be found on breakfast tables often times.

However you like to look at it, this is one recipe you'ld love to have any time, anyday.

Recipe 12

Serves 8

8 oz. Flour 200 g
1/2 oz. Sugar 10 g
2 Eggs
1/4 oz. Yeast 5 g
1 gill Milk 125 ml
2 oz. Butter 50 g

- Sieve flour in a bowl.
- Cream the yeast (or dissolve) with a little of the warm milk in a basin.
- Make a well in the center of the flour.
- Add the yeast mixture.
- Sprinkle with a little of the flour from the sides. Leave it in a warm place till it bubbles.
- Add the remainder of the warm milk and the beaten eggs. Knead well to a smooth elastic dough.
- Replace in the bowl. Add the butter. Leave to prove in a warm place.
- Add the sugar and salt. Mix well until absorbed in the dough.
- Half fill a greased savarin mould. Prove.
- Bake in a hot oven 30 mins.
- Turn out. Cool slightly.
- Soak carefully in hot savarin syrup (see below).
- Brush over with apricot glaze.

SAVARIN SYRUP
- Boil together: 4 oz. Sugar 100 g
1 Bay leaf
Rind and juice of 1 Lemon
1/2 pt. Water 1/4 Ltr.
2 or 3 coriander seeds
1/2 small cinnamon stick.

You could also add other variations. Do give me a buzz if you get interested in this!!! Cheerssssssssssss!!!!!!!!.