Soaked savarin with Scottish raspberries

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A savarin is a ring-shaped cake soaked in a sweet syrup, which is similar to a rum baba. In William Drabble's savarin recipe, the cake is finished with freshly whipped cream and fresh raspberries, making a lovely dessert from simple, summer ingredients.

First published in 2015






To serve

  • 600ml of whipping cream, whipped into soft peaks


  • Piping bag 1-2cm nozzle
  • 6 x 4inch (10cm) savarin moulds


In a large, clean bowl, mix together the flour, butter, yeast, honey, salt, and the fruit juice and zest
Crack the eggs into a separate bowl, and add to the flour mix one by one, beating all the while until you achieve a thin, shiny batter
Put the batter into a piping bag, and carefully pipe into the 6 greased, floured savarin moulds
Preheat the oven to 180°C/Gas mark 4. Leave the mould in a warm place and allow the batter to prove. It should double in size
Once the batter has doubled in size, put the mould into the oven and bake until the cake is golden brown
Once cooked, remove from the oven and place on a wire rack to cool. When the cake has cooled to room temperature, remove the mould and leave the cake to cool further
Whilst the cake is cooling, make a syrup. In a clean pan, combine the sugar and water over a medium heat until all the sugar has dissolved. Continue to cook until the mix reduces down to a syrup texture
  • 400ml of water
  • 200g of sugar
Bring the syrup to the boil, and add the savarin to the pan. Re-boil then remove from the heat and leave to cool. Repeat this process with the remaining 5 savarins
When the syrup cools, remove the savarin and drain thoroughly. Place in the centre of a serving plate
Fill the hole with whipped cream and raspberries and serve immediately
First published in 2015

Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.

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