Yeast Cake Pudding

yeast

Ingredients

  • 2 2 Cups Flour
  • 1 Yeast Packet
  • 1/2 1/2 Cup Warm Milk
  • 1 1 Ounce Castor Sugar
  • 4 Eggs (beaten)
  • 4 4 Ounces Butter
  • 3/4 3/4 Cups Fruit Syrup
  • 3 3 Tablespoons Rum
  • 3 3 Tablespoons Jam
  • ½ ½ Tablespoons Salt

Instructions

  1. Dissolve yeast with warm milk. Add this to 2 oz flour and beat well to form a smooth batter. Allow it to stand frothy (25 minutes). Place remaining flour, sugar, eggs (beaten) and butter in another bowl. Add the yeast mixture and beat well for 3-4 minutes.

  2. Grease in 8” diameter ring mould. Half fill it with dough. Cover it with greased polythene sheet and allow the dough to rise until the mould is 2/4 full. Bake at 400 degree F for 20 minutes. Remove the savarin from the mould. Place it in a serving plate.

  3. Heat the fruit syrup with rum. Pour it over the savarin, soaking the cake thoroughly. Cool . Heat jam with 2 tablespoon of water, stirring until blended. Glaze the savarin with this. Fill the ring with fruits of your choice.

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