2/3 cup (150 ml) 1/4 pt semi skimmed milk
1/3 cup (50 g) 2 oz plain wholemeal flour
1/2 oz (15 g) fresh yeast or 2 tsp dried
1 1/2 tsp (7.5 ml) dried yeast and 2.5 ml (1/2 tsp) light muscovado sugar
3/4 cup (75 g) 3 oz plain flour (All purpose)
1 level tbsp (15 ml) light muscovado sugar
1 egg, beaten
25 g (1 oz) margarine
grated rind of 1 orange
2 tbsp (30 ml) clear honey, to glaze
4 oz (100 g) seedless green grapes, halved
2 oranges, peeled and segmented
2 bananas, peeled and sliced
1/3 cup (50 g) 2 oz plain wholemeal flour
1/2 oz (15 g) fresh yeast or 2 tsp dried
1 1/2 tsp (7.5 ml) dried yeast and 2.5 ml (1/2 tsp) light muscovado sugar
3/4 cup (75 g) 3 oz plain flour (All purpose)
1 level tbsp (15 ml) light muscovado sugar
1 egg, beaten
25 g (1 oz) margarine
grated rind of 1 orange
2 tbsp (30 ml) clear honey, to glaze
4 oz (100 g) seedless green grapes, halved
2 oranges, peeled and segmented
2 bananas, peeled and sliced
for the orange syrup
1 1/4 cup (1/2 pint) 300 ml orange juice
2 tbsp (30 ml) honey
2 tbsp (30 ml) light rum
2 tbsp (30 ml) honey
2 tbsp (30 ml) light rum
method
1. Lightly oil a 900 ml (1 1/2 pint) ring mould and set aside.
2. Warm the milk in a small saucepan.
3. Pour into a large bowl and add 25 g (1 oz) of the wholemeal flour.
4. Add the fresh yeast, or dried yeast and sugar, and mix. Leave in a warm place for about 20 minutes, until frothy.
5. Add the remaining wholemeal flour and the plain flour, sugar, egg, margarine and orange rind and beat for 3 minutes.
6. Pour the savarin batter into the prepared ring mould and level the surface. The mixture should half fill the tin. Cover with a clean cloth and leave in a warm place for about 30 minutes, until the batter doubles in size, rising to the top of the tin.
7. Bake at 200°C (400°F) mark 6 for 20-25 minutes, until firm to the touch and golden brown. Cool for 5 minutes, then turn out on to a serving dish and prick the savarin all over with a fork so that it will readily absorb the orange syrup.
8. To make the syrup, heat the orange juice with the honey until dissolved. Stir in the rum, then pour the syrup over the savarin while the syrup is still warm. Leave the savarin to cool.
9. Warm the honey for the glaze and brush over the outside surface of the savarin.
10. Mix together the grapes, oranges and bananas for the filling and pile into the centre of the savarin.
11. Serve with low-fat natural yogurt, if liked.
2. Warm the milk in a small saucepan.
3. Pour into a large bowl and add 25 g (1 oz) of the wholemeal flour.
4. Add the fresh yeast, or dried yeast and sugar, and mix. Leave in a warm place for about 20 minutes, until frothy.
5. Add the remaining wholemeal flour and the plain flour, sugar, egg, margarine and orange rind and beat for 3 minutes.
6. Pour the savarin batter into the prepared ring mould and level the surface. The mixture should half fill the tin. Cover with a clean cloth and leave in a warm place for about 30 minutes, until the batter doubles in size, rising to the top of the tin.
7. Bake at 200°C (400°F) mark 6 for 20-25 minutes, until firm to the touch and golden brown. Cool for 5 minutes, then turn out on to a serving dish and prick the savarin all over with a fork so that it will readily absorb the orange syrup.
8. To make the syrup, heat the orange juice with the honey until dissolved. Stir in the rum, then pour the syrup over the savarin while the syrup is still warm. Leave the savarin to cool.
9. Warm the honey for the glaze and brush over the outside surface of the savarin.
10. Mix together the grapes, oranges and bananas for the filling and pile into the centre of the savarin.
11. Serve with low-fat natural yogurt, if liked.
serving amount
serves 4
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