Savarins are made from light, yeasty doughs. Soaked in a sugar and rum syrup, they are large versions of Rum Babas. The name is associated with Anthieme Beilliat-Savarin, an eighteenth century French lawyer, politician and author of the renowned work on gastronomy, Physologie du goût. In this recipe, sieved raspberry jam and lemon juice glaze the Savarin and fruit filling.

Savarin Recipe
Serves 8

For the dough

250g strong white flour
1 teaspoon salt
15g caster sugar
15g fresh yeast
3 tablespoons milk
3 medium eggs
90g unsalted butter, softened

For the glaze and filling

345g raspberry jam
5 tablespoons lemon juice
450g raspberries

1) Mix the flour, salt and sugar in the bowl of free standing food mixer. Cream the yeast with the milk and add to the bowl with the eggs.

2) Using a dough hook, mix the dough on a low speed until all the ingredients come together. Increase the speed and work the dough for 10 minutes or until the dough is smooth and elastic. Alternatively, work the dough by hand, scooping the dough up and slapping it against the side of the bowl. The dough will be wet, so don’t be tempted to add more flour.

3) Cover the bowl and leave the dough for around 90 minutes, to double in size.

4) Gently knock back the dough. Add the butter, and work it into the dough, to make a thick batter.

5) Drop the dough into a greased, 1litre Savarin mould. Cover the mould and leave to rise until double in size. Bake for 20-25 minutes, 200C ( fan oven 180C), Gas 6 until golden brown. Turn the Savarin out of the tin and place it facing up on a wire rack.

6) Sieve the jam and measure 8 tablespoons. Warm the jam and 5 tablespoons of lemon juice. Brush it over the surface of the Savarin. To serve, place the Savarin on a plate, pile the raspberries into the centre and pour any remaining raspberry and lemon liquor over the fruit.