Lemon and Sultana Savarin served with Lemon Yoghurt Ice-cream

Name: Lemon and Sultana Savarin served with Lemon Yoghurt Ice-cream
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 20 g (3/4 oz) fresh yeast or 7 g (¼ oz) dried easy-blend yeast; 250 g (9 oz) plain flour; 100 g (4 oz) caster sugar; 3 eggs; Very thinly sliced julienne strips of lemon zest (optional); 300 ml (10 fl oz) water; 1 vanilla pod or 1 teaspoon of vanilla essence; 2 cinnamon sticks (optional); 10 g (¼ oz) caster sugar; Lemon Yoghurt Ice-cream, to serve; 100 g (4 oz) sultanas; 135 g (43/4 oz) butter, diced and softened; 50 ml (2 fl oz) tepid milk; 150 ml (5 fl oz) lemon juice

Preparation info

Serves
6

Difficulty
Medium

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

You can’t find a moister sponge to eat than a savarin dipped in a syrup. The lemony flavour can be changed to orange or lime or left plain (without the fruit juices) and garnished with fruit.

Ingredients

Lemon Yoghurt Ice-cream, to serve

Europe
United Kingdom
Dessert
England
Vegetarian

Method

Pre-heat the oven to 190°C/375°F/Gas Mark 5. Butter six 7.5 cm (3 in) savarin rings or one 23 cm (