|Fresh yeast||1 Ounce (Compressed)|
|Warm milk||6 Tablespoon|
|Sugar||1 1⁄2 Ounce (3 Tablespoon)|
|All purpose flour||8 Ounce (2 Cups, Strong Plain)|
|Eggs||4 , beaten|
|Butter||4 Ounce, softened (1/2 Cup)|
|Sugar||1 1⁄4 Pound|
|Apricot jam||3 Tablespoon, sieved|
|Strawberries||8 Ounce, hulled and halved|
|Green grapes||4 Ounce, halved and deseeded|
|Pineapple slice||3 , cut into 1/2 inch cubes (Fresh)|
Blend the yeast with the milk, 1 teaspoon of the sugar and 2 oz.(1/2 cup) of the flour.
Leave in a warm place for 15-20 minutes until frothy.
Sift the remaining flour and salt into a warmed bowl and stir in the remaining sugar.
Make a well in the centre and pour in the eggs and yeast mixture.
Add the softened butter and gradually draw all the ingredients together.
Beat thoroughly for 3-4 minutes.
Pour into a greased 9 inch savarin tin or ring mould and place inside an oiled polythene (plastic) bag.
Leave in a warm place for 30-40 minutes or until the dough has risen to the top of the mould.
Remove from the bag.
Bake in a moderately hot oven, 400°F, Gas Mark 6 for 25 minutes or until golden brown.
Meanwhile, prepare the syrup by dissolving the sugar in the water in a heavy saucepan over a gentle heat.
When dissolved, bring to the boil and boil for 1 minute.
Remove from the heat and stir in the rum.
Turn the savarin out onto a wire rack, placed over a plate.
Allow to cool for a few minutes then make holes over the surface with a fine skewer.
Set aside 1/4 pint (2/3 cup) of the syrup.
Spoon the rest of the syrup over the savarin until it has soaked through.
Leave to cool then transfer to a serving dish.
Warm the apricot jam with the water and brush over the savarin.
Mix the fruit with the reserved syrup and pile into the centre