1.Combine butter & sugar in small bowl,beat with electric mixer until light & fluffy. Combine yeast,water in a bowl;stir until dissolved.2.Sift flour into large bowl,make well in centre.Pour in yeast mixture,butter mixture and eggs; mix with hand until well combined.3.Scrape down side of bowl.Cover bowl with plastic wrap and tea towel. Leave in warm place about 30 min. or until dough is doubled in bulk. Beat again with hand until smooth and elastic. Spread evenly into a greased 24cm. savarin pan,cover with plastic wrap and tea towel.Leave in a warm place for about 30 min. or until dough has risen to top of pan.4.Bake in hot oven for 5 min.,reduce to moderate,bake further 15 min.or until savarin feels firm to touch. Loosen edges,turn onto wire rack;place over a tray. Pour hot syrup over savarin,cool. Place savarin onto serving plate, pour over remaining syrup in tray until all syrup has been absorbed. Brush with glaze, fill centre with fruit and serve with cream.SYRUP: Combine water,sugar in small saucepan,stir constantly over low heat without boiling until sugar is dissolved. Bring to boil,reduce heat,simmer uncovered for 3 min. Remove from heat,add rum;stand a few min. to cool slightly before pouring over savarin.