Treat yourself to a gorgeously grown up treat and spend a quiet afternoon making this delicious spiced rum savarin. A savarin is a tasty mix between cake and bread and makes for the perfect indulgence. Get our Judge Savarin pan so there’s no excuse not to try!
For the Cake
350g plain flour
50g caster sugar
10g instant yeast
½ tsp salt
3 tbsp milk
180g cubed unsalted butter, at room temperature
1 large orange, zested
1 large unwaxed lemon, zested
Chopped nuts such as walnuts
For the Syrup
60ml spiced rum
1. Add flour, sugar and yeast to a large bowl, stirring until combined. In a jug, beat eggs milk and alt then pour into the flour mixture. Beat together well using a wooden spoon. For about 5 minutes until you have a thick, sticky batter.
2. Beat in the butter, bit by bit, until you have a smooth, elastic and shiny mixture. Fold in the orange and lemon zest before covering the bowl with clingfilm and leaving to rise for 1 hour.
3. Grease your 21cm savarin mould with butter. Once your batter has risen, spoon it into the pan then recover with oiled clingfilm. Leave to rise for 45 minutes to 1 hour – until it reaches around ¾ of the way up the pan.
4. Preheat your oven to 180°c/160°c fan/ gas mark 4 so it’s ready for when your mixture has risen. Once ready, remove the clingfilm from the pan and bake for 20-25 minutes or until risen and golden brown.
5. Meanwhile, make the syrup by simmering the rum, water and sugar in a pan until the sugar has dissolved, then bring to a rolling bubble. Remove from heat and allow to cool slightly.
Top Tip: If you prefer a weaker rum taste, switch out some of the spiced rum for fruit juice – orange with a sprinkle of cinnamon works great!
6. Once baked, remove the savarin from the oven and place the tin on a wire rack to cool for 5-10 minutes. When cool enough to handle, remove the savarin from the tin then pour half of the syrup into the tin. Gently place the savarin back into the tin to soak up the syrup and cool completely.
7. Once completely cooled, pour the remaining syrup into a roasting tin, then place the savarin into the syrup and leave to soak for 5 minutes. Carefully transfer to a serving plate and sprinkle over the chopped nuts.