Meals and Courses

Clementine & Fig Savarins

prep Time 1½—2½ hours, depending on machine, plus shaping, proving and baking
  • 2 eggs, beaten
  • 75 ml (3 fl oz) milk
  • 75 g (3 oz) unsalted butter, softened
  • ¼ teaspoon salt
  • 250 g (8 oz) strong white bread flour
  • 40 g (1½ oz) golden caster sugar
  • 1 teaspoon fast-action dried yeast
  • 200 g (7 oz) golden caster sugar
  • 5 tablespoons Drambuie or orange-flavoured liqueur
  • 2 tablespoons lemon juice
  • 6 clementines, peeled and segmented
  • 4 fresh figs, each cut into 6 wedges

Lift the bread pan out of the machine and fit the blade. Put the dough ingredients in the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to the dough programme.

At the end of the programme turn the dough out on to a floured surface and divide it into 8 equal pieces. Grease 8 dariole moulds or similar sized individual metal moulds. Press a piece of dough into each tin. Cover loosely with oiled clingfilm and leave to rise in a warm place until the dough reaches the tops of the tins.

Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for about 15 minutes until risen and golden.

Make the syrup. Put the sugar in a medium-sized saucepan with 500 ml (17 fl oz) water and heat gently until the sugar has dissolved. Bring to the boil and boil for 5 minutes, then stir in the liqueur and lemon juice. Add the clementines and cook gently for 1 minute. Add the figs and cook for a further 30 seconds. Drain the fruits.

Remove the savarins from the tins and spoon 2 tablespoons of the syrup over each. Boil the remaining syrup and reduced it by about half so that is very syrupy. Leave to cool.

Arrange the savarins and fruits on serving plates and spoon over the syrup to serve.

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