Gin and Blueberry Savarin
Ingredients: Serves 6-8
200g strong plain flour
1 tbsp golden caster sugar
1½ tsp easy-blend yeast
125ml warm milk
2 large eggs
50g soft butter
575ml pot double cream, to serve
Bunch of mint to garnish
Ingredients: For the Gin and Elderberry Syrup
200g golden caster sugar
4 strips lemon zest (use a potato peeler)
300ml dry gin
300g fresh or defrosted frozen blueberries (or as in season elderberries or black currents)
Method: You will need a 22cm Savarin ring or mould
Mix the flour, sugar and yeast in a bowl with a pinch of salt. Mix the milk and eggs, then pour in and beat well to make a thick, sticky batter. Dot over the butter, then cover and leave in a warm place for about 30 mins until doubled in size.
Meanwhile, make the syrup. Heat sugar and zest with 125ml water until the sugar dissolves, add the half of the berries and boil for 5 minutes. Remove from heat and stir in Gin. Strain the syrup into a clean saucepan. Place over a medium heat, add the rest of the berries and gently heat through. Remove from the heat and set to one side to cool. When cold strain the syrup into a jug. Place the berries into a bowl and add 100 ml of the syrup. Keep the rest of the syrup for later.
Heat oven to fan 200C/gas 6. When the batter has risen, beat it with a wooden spoon for about 1 min to mix in the butter, then spoon into a well buttered 22cm savarin ring. Cover with oiled cling film and leave until it reaches three-quarters of the way up the tin.
Remove cling film and bake for 15 mins until well risen and golden, then pour over the syrup. Cover and leave until ready to serve. You can place the ring into the fridge for up to 3 days.
To serve: If you have refrigerated for up to three days, leave at room temperature for one hour. Turn the savarin out onto a large serving plate and spoon over the whole berries and the rest of the syrup. Place a bunch of mint in to the centre to garnish. Serve with thick or clotted cream.