4 tsp (20 g) 3/4 oz fresh yeast, crumbled, or 12.5 ml (2 1/2 tsp) dried yeast and 1.25 ml (1/4 tsp) light muscovado sugar
67.5 ml (4 1/2 tbsp) tepid semi-skimmed milk
1/2 cup (75 g) plain wholemeal flour
3/4 cup (75 g) 3 oz plain flour (All purpose)
2.5 ml (1/2 tsp) salt
2 tbsp (25 g) 1 oz light muscovado sugar
3 eggs, beaten
3 oz (75 g) polyunsaturated margarine
2 oz (50 g) walnut halves, chopped
3 oz (75 g) stoned (seeded) dates, rinsed and chopped
4 tbsp (60 ml) clear honey
finely grated rind of 1/2 orange
3 tbsp (60 ml) unsweetened orange juice
2 tbsp (30 ml) brandy
Greek strained yogurt, to serve
67.5 ml (4 1/2 tbsp) tepid semi-skimmed milk
1/2 cup (75 g) plain wholemeal flour
3/4 cup (75 g) 3 oz plain flour (All purpose)
2.5 ml (1/2 tsp) salt
2 tbsp (25 g) 1 oz light muscovado sugar
3 eggs, beaten
3 oz (75 g) polyunsaturated margarine
2 oz (50 g) walnut halves, chopped
3 oz (75 g) stoned (seeded) dates, rinsed and chopped
4 tbsp (60 ml) clear honey
finely grated rind of 1/2 orange
3 tbsp (60 ml) unsweetened orange juice
2 tbsp (30 ml) brandy
Greek strained yogurt, to serve
method
1. Thoroughly grease a 20 cm (8 inch) savarin tin and set aside.
2. Blend the fresh yeast with the milk. If using dried yeast, sprinkle into the milk with the sugar.
3. Leave in a warm place for 15 minutes or until frothy.
4. Put the flours into a warm bowl and add the yeast mixture, salt, sugar, eggs, margarine, walnuts and dates.
5. Beat well for 3 minutes until well blended, then pour into the savarin tin.
6. Cover and leave to rise in a warm place for 35-40 minutes.
7. Bake at 200°C (400°F) mark 6 for 30-35 minutes, until golden brown.
8. Heat the honey, orange rind and juice. Stir in the brandy. Keep warm.
9. Turn the savarin out on to a wire rack placed over a baking tray, and pierce all over with a fine skewer.
10. Spoon the syrup, and any that drips on to the baking tray, evenly over the hot savarin.
11. Set aside to cool. Serve sliced, with Greek strained yogurt.
2. Blend the fresh yeast with the milk. If using dried yeast, sprinkle into the milk with the sugar.
3. Leave in a warm place for 15 minutes or until frothy.
4. Put the flours into a warm bowl and add the yeast mixture, salt, sugar, eggs, margarine, walnuts and dates.
5. Beat well for 3 minutes until well blended, then pour into the savarin tin.
6. Cover and leave to rise in a warm place for 35-40 minutes.
7. Bake at 200°C (400°F) mark 6 for 30-35 minutes, until golden brown.
8. Heat the honey, orange rind and juice. Stir in the brandy. Keep warm.
9. Turn the savarin out on to a wire rack placed over a baking tray, and pierce all over with a fine skewer.
10. Spoon the syrup, and any that drips on to the baking tray, evenly over the hot savarin.
11. Set aside to cool. Serve sliced, with Greek strained yogurt.
serving amount
serves 6
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