Savarin recipe /Baba-au-rhum/ (France)

Preparation

 
For the mixture

 
·Mix the flour with the yeast and a pinch of salt, then add the milk, butter, eggs and vanilla essence

 
·Mix to form a smooth dough

 
·Cover the mixture and leave to stand for around 30 minutes

 
·Grease the cake ring or an appropriate springform baking tin with margarine

 
·Knead the dough thoroughly, add to the baking tin and leave to stand for another 30 minutes

 
·Put the savarin in the oven and bake for around 45 minutes at 175 °C
 
·Remove from the tin and leave to cool on a wire tray

 
For the syrup

 
·Bring the wine, rum and water to the boil in a pan and pour into a container or dish into which the savarin can be placed

 
Carefully place the savarin upside-down into the mixture and leave until all the liquid has been absorbed