Rum Savarin with raspberries recipe

Ingredients

7g sachet dried yeast
60ml (¼ cup) lukewarm milk
200g (1⅓ cups) plain flour, sifted
3 eggs, lightly beaten
220g (1 cup) caster sugar, plus 1 tbsp, extra
90g unsalted butter, cut into 2cm cubes, at room temperature
1 lemon, zested
60ml (¼ cup) rum

Preparation

Place yeast and milk in a bowl and stir to combine. Using an electric mixer, beat flour, eggs and yeast mixture for 2 minutes or until a very soft, sticky dough. Cover bowl with a cloth and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

Return bowl to electric mixer fitted with a dough hook. With mixer running, add extra 1 tbsp sugar and butter, one cube at a time, ensuring each piece is incorporated before adding the next. Knead on medium–high speed for 8 minutes or until dough is soft and silky. (The dough will initially be very sticky; there is no need to add additional flour, as dough will become firmer during kneading.)

Preheat oven to 200°C. Place dough in a large piping bag and pipe into a buttered 20cm Savarin or round pan. Tap pan a few times on the bench to remove air bubbles. Set aside in a warm, draught-free place for 30 minutes or until slightly risen. Bake for 25 minutes or until golden and a skewer inserted in the centre comes out clean. Stand for 5 minutes before turning out onto a serving plate.

Meanwhile, to make syrup, place remaining 1 cup sugar, lemon zest and 375ml water in a saucepan and bring to the boil. Cook for 5 minutes or until reduced by one-third, then stir in rum. Pour half the syrup over Savarin. Stand for 5 minutes, then pour over remaining syrup. Allow Savarin to absorb syrup before serving with berries and cream