My husband was ecstatic when he saw the technical challenge at Great British Bake Off: Savarin. I was ecstatic when I saw the showstopper: Fondant Fancies. He loved syrupy desserts, I don’t like them at all. In Romanian cuisine, savarin (called savarine) is one of most common desserts, it is a dessert we both had as children. I kept an open mind looking at the show and it seems the recipe they used didn’t have a lot of syrup. I agreed to make them, especially when my husband was hands-on in the kitchen and he loves them.
The French recipe asks for alcoholic syrup, but we made it without any alcohol. Instead I used syrup from canned fruits, they added the flavour and made the dessert really special.
Ingredients for 12 mini-savarins or a big one:
– 250g self-raising white flour
– 2 eggs
– 150ml warm milk
– 30ml oil
– 5g yeast
– 1 spoon of caster sugar
– 1 can of Guava in syrup
– 1 can of Mango in syrup
– 12 cherries from Opies Red Cocktail Cherries*
– 300ml whipping cream
– 25g icing sugar