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Katie Stewart

Savarin

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Preparation info
  • Serves

    6–8

    • Difficulty

      Medium

Appears in
Katie Stewart’s Cookbook
Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

  • About

Ingredients

  • 6 oz (175 g) strong white flour
  • ½ level teaspoon salt

Method

Thoroughly grease a 1½ pint (900 ml) ring mould. (Use your fingers – they get into the small corners which is important if a fluted mould is used.) Sprinkle a little flour into the mould and shake it all o

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