1 Savarin
for the custard filling
2 tbsp (25 g) 1 oz butter
3 tbls (25 g) 1 oz plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt milk
1 egg yolk
3 tbsp (60 ml) single cream
1 level tbsp (15 ml) caster sugar (superfine granulated)
rum or brandy essence
3 tbls (25 g) 1 oz plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt milk
1 egg yolk
3 tbsp (60 ml) single cream
1 level tbsp (15 ml) caster sugar (superfine granulated)
rum or brandy essence
for the caramel
1/2 cup (100 g) 4 oz granulated sugar
for the cream custard
350 ml (12 fl oz) milk 3 eggs
2/3 cup (150 ml) 1/4 pt Single cream
1 level tbsp (15 ml) caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt Single cream
1 level tbsp (15 ml) caster sugar (superfine granulated)
method
1. Prepare and bake the savarin following the recipe instructions, then turn it out onto a wire rack to cool.
2. Do not soak the savarin with rum syrup and do not brush it with any glaze.
3. Meanwhile make the custard filling. Melt the butter in a saucepan.
4. Stir in the flour and cook for 1 minute, then gradually stir in the milk.
5. Bring to the boil, stirring constantly to make a thick paste.
6. Cool slightly. In a bowl, beat the egg yolk, cream and sugar together, then add to the cooled mixture.
7. Reheat and cook, stirring all the time, until the mixture boils and thickens.
8. Add enough essence to give a definite flavour. Set aside to cool.
9. Prepare a thickly folded band of newspaper long enough to encircle an 18 cm (7 inch) round cake tin.
10. Heat the tin in boiling water or in the oven and wrap the newspaper around it.
11. Prepare the caramel by putting the sugar in a saucepan with 150 ml/ 1/4 pint water.
12. Heat, stirring occasionally, until the sugar has completely dissolved,
13. Bring to the boil and boil without stirring until the syrup is golden brown.
14. Immediately pour the caramel into the warmed, dry tin.
15. Using the paper as a handle, tilt and turn the tin until evenly coated. Leave until the coating is cold and set.
16. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
17. Cut the savarin into 1.5 cm/3/4 inch slices, spread thickly with the custard filling, and arrange in layers in the tin.
18. Make the cream custard. Warm the milk in a saucepan, without allowing it to approach boiling point.
19. Stir the eggs, cream and sugar together in a bowl, then stir in the milk.
20. Strain the custard into the prepared tin, making sure that all the pieces of savarin are covered.
21. Put the pudding in the perforated part of the steamer, or stand it on an old saucer or plate in the saucepan of boiling water.
22. The water should come halfway up the sides of the tin.
23. Cover the pan tightly and steam the pudding for 1 - 1 1/4 hours, until the custard is set and the pudding is firm.
24. Leave for 10 minutes at room temperature to firm up, then turn the pudding out on to a serving plate.
25. Alternatively, the pudding may be allowed to cool completely before turning out.
26. Serve with cream.
2. Do not soak the savarin with rum syrup and do not brush it with any glaze.
3. Meanwhile make the custard filling. Melt the butter in a saucepan.
4. Stir in the flour and cook for 1 minute, then gradually stir in the milk.
5. Bring to the boil, stirring constantly to make a thick paste.
6. Cool slightly. In a bowl, beat the egg yolk, cream and sugar together, then add to the cooled mixture.
7. Reheat and cook, stirring all the time, until the mixture boils and thickens.
8. Add enough essence to give a definite flavour. Set aside to cool.
9. Prepare a thickly folded band of newspaper long enough to encircle an 18 cm (7 inch) round cake tin.
10. Heat the tin in boiling water or in the oven and wrap the newspaper around it.
11. Prepare the caramel by putting the sugar in a saucepan with 150 ml/ 1/4 pint water.
12. Heat, stirring occasionally, until the sugar has completely dissolved,
13. Bring to the boil and boil without stirring until the syrup is golden brown.
14. Immediately pour the caramel into the warmed, dry tin.
15. Using the paper as a handle, tilt and turn the tin until evenly coated. Leave until the coating is cold and set.
16. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
17. Cut the savarin into 1.5 cm/3/4 inch slices, spread thickly with the custard filling, and arrange in layers in the tin.
18. Make the cream custard. Warm the milk in a saucepan, without allowing it to approach boiling point.
19. Stir the eggs, cream and sugar together in a bowl, then stir in the milk.
20. Strain the custard into the prepared tin, making sure that all the pieces of savarin are covered.
21. Put the pudding in the perforated part of the steamer, or stand it on an old saucer or plate in the saucepan of boiling water.
22. The water should come halfway up the sides of the tin.
23. Cover the pan tightly and steam the pudding for 1 - 1 1/4 hours, until the custard is set and the pudding is firm.
24. Leave for 10 minutes at room temperature to firm up, then turn the pudding out on to a serving plate.
25. Alternatively, the pudding may be allowed to cool completely before turning out.
26. Serve with cream.
serving amount
serves 4
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