Add the sugar to a pan with 4 tablespoons water and bring to ... Grease a 23cm/9in bundt tin or savarin mould with butter. When the batter has risen, spoon it into the tin. Cover with oiled ...

For the syrup, heat the orange juice, liqueur, 250ml/9fl oz water and the sugar in a pan. Simmer for five minutes, or until the sugar is dissolved. Slowly pour the syrup over the savarin ...