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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.
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Put the batter into a piping bag, and carefully pipe into the 6 greased, floured savarin moulds
butter for greasing
4
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
5
Once the batter has doubled in size, put the mould into the oven and bake until the cake is golden brown
6
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
7
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
8
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
9
When the syrup cools, remove the savarin and drain thoroughly. Place in the centre of a serving plate
10
Fill the hole with whipped cream and raspberries and serve immediately
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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Soaked savarin with Scottish raspberries
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