Ingredients Jump to Instructions ↓

  1. 125 ml ( 1/2 cup) lukewarm milk

  2. 2 tsp caster sugar

  3. tsp dry yeast

  4. 2 eggs

  5. 175 gm plain unbleached flour, sifted

  6. 60 gm butter, softened

  7. To serve: roasted walnut halves

  8. 240 gm honey

  9. 340 gm raw caster sugar

  10. 3 rosemary sprigs, leaves and small sprigs picked

  11. 50 gm ( 1/4 cup) whipped goat's curd (see note)

  12. 125 ml ( 1/2 cup) thickened cream, whisked to soft peaks

  13. 2 tbsp pure icing sugar, sifted

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

  4. 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).

  5. 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.


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