This rum-flavoured yeast cake is served as a cold pudding with fresh fruit in the centre. The mixture will also make 16 individual rum babas.
You will need 1tablespoondried yeast and 1teaspooncaster sugar, 6tablespoonswarm milk, 250g (8oz) strong white flour, ½teaspoonsalt, 2tablespoonscaster sugar, 4 beaten eggs, 125g (4oz) softened butter, 125g (4oz) granulated sugar, 2tablespoons each lemon juice and rum and 4tablespoonsapricot conserve.
Blend together the dried yeast, sugar, hand-hot milk and 50g (2oz) flour in a large mixing bowl and leave in a warm place for 15 minutes until frothy. Stir in the remaining flour, salt, caster sugar, beaten eggs and butter. Beat well with a wooden spoon for 3-4 minutes until the mixture is well combined.
Pour into a greased 1.5 litre (2½ pint) ring mould. Place a large plastic bag over the mould, folding under the ends, and leave to rise in a warm place until the dough has risen two-thirds up the sides of the mould. Bake at 200°C, 400°F, Gas Mark 6 for 30 minutes until the savarin is golden.
Cool for 5 minutes, then turn out of the mould to loosen. Return to the mould in order to add the syrup. Put the sugar, 300ml (½ pint) water and lemon juice in a pan, dissolve and boil until reduced by half. Remove from the heat and stir in the rum. Pour the syrup over the warm savarin and leave until well soaked in.
Unmould the savarin and leave it to cool completely on a wire rack. Meanwhile, gently melt the apricot conserve over a low heat in a small saucepan. Transfer the cooled savarin to a serving plate and brush with the melted conserve to glaze. Fill the centre with a selection of fresh fruit and serve with pouring cream.
For rum babas, make the mixture as in step 1, and adding 125g (4oz) currants. Pour into 16 × 8cm (3½in) greased rum baba moulds and place on a baking sheet. Cover with a plastic bag, folding under the ends, and let rise in a warm place. Bake at 200°C, 400°F, Gas Mark 6 for 15-20 minutes. Complete steps 3 and 4.