Savarin with goat's curd cream, rosemary honey syrup and walnuts

Serves 6 Prep time 20 mins, cook 40 mins (plus standing, soaking)

The trick to a successful savarin is letting it soak in the hot syrup to make it very moist. Don't rush this process or you might be left with a dry cake. Usually some alcohol, such as rum, is added for punch, but we've omitted it and matched the cake with honey, cheese and walnuts for a modern twist. You'll need to begin this recipe a day ahead.

Preheat oven to 170C. Combine milk, sugar and yeast in a bowl and stand at room temperature until foamy (5-10 minutes). Add eggs and whisk to combine, then transfer to an electric mixer fitted with a paddle. Add flour and a pinch of salt and mix until smooth (3-5 minutes), add butter and mix until dough is elastic and comes away from sides of bowl (5-10 minutes). Half-fill eight buttered 13cm-diameter savarin moulds (see note) with mixture (there may be a little left over). Bake until golden and puffed (30-40 minutes). Turn out onto a shallow tray, pierce a few holes in each savarin with a thin skewer and keep warm.

Meanwhile, for rosemary honey syrup, combine ingredients and 500ml water in a saucepan and bring to the boil. Remove from heat, pour half over warm savarins and stand at room temperature, turning savarin occasionally until syrup is absorbed (6 hours-overnight). Bring remaining syrup to the boil over high heat and cook to a thick syrup consistency (20-30 minutes).

For goat's curd cream, combine ingredients in a bowl and fold to combine. Serve savarin with goat's curd cream, extra syrup and walnuts scattered over.