Fig savarin

Fig savarin

By
From
Slow
Serves
8
Photographer
Tara Fisher

I have lots of figs growing in my garden – anyone with a south-facing garden can give fig growing a go. This can also be made in an ordinary cake tin, which will give you something more like an upside-down cake, but if you invest in a savarin mould it turns a cake into an easy dinner-party dessert.

Ingredients

Quantity Ingredient
250g strong white bread flour, plus extra for dusting
7g fast-action yeast
5g sea salt
320g caster sugar
115g beaten eggs, (about 3 medium eggs)
40ml milk
125g very soft butter, plus extra for greasing
4 figs
150ml fig liqueur

Method

  1. Put the flour, yeast, salt and 20g of the caster sugar in a stand mixer with a paddle attachment. Beat to combine, then add the beaten eggs and milk to form a soft dough. Beat for 5 minutes until smooth and elastic, then switch to the whisk attachment and gradually add the butter. Continue whisking until the butter is fully incorporated, then tip out onto a lightly floured work surface. Knead lightly to form a soft ball, then place in a large bowl, cover with clingfilm and set aside to prove for 1 hour.
  2. Meanwhile, grease a 30cm fluted savarin tin and dust it with flour. Cut the figs in half lengthways and put them, cut-side down, into the prepared tin at regular intervals, pressing down gently.
  3. Turn the dough out onto a floured surface and knead it lightly. Carefully place the dough into the savarin tin over the figs, pressing it down lightly to make sure it is even. Leave to prove for another hour until well risen.
  4. Preheat the oven to 180°C. Put the savarin tin on a baking sheet and bake for 20 minutes. Reduce the temperature to 150°C and bake for a further 40 minutes. Remove and allow to cool for 5 minutes before turning out onto a serving plate.
  5. Meanwhile, put the remaining caster sugar, 150ml water and the fig liqueur in a pan and bring to the boil over a high heat. Cook for a few minutes until thickened and syrupy. Spoon the fig syrup over the savarin on the plate and baste it until all the syrup is used up. Serve at room temperature, cut into wedges.
Tags:
James Martin
Saturday Kitchen
slow cooking
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