Savarin with Redcurrants

Ingredients

Serves 8

Savarin:
20 g fresh yeast
1.25 dl skimmed milk at room temperature
250 g wholemeal flour
8 tbsp Granulated Hermesetas
4 eggs
Pinch of salt
Butter

Compote:
1.5 dl red wine
5 tbsp Granulated Hermesetas
Juice of 1 orange
500 g red and white currants
or other berries

Preparation

Crumble yeast, and stir into the milk until it is dissolved.

Put all the ingredients for the Savarin into a bowl, mix well, then beat to obtain a smooth batter. As soon as bubbles begin to form, transfer the batter to a large ring tin (or four small ring tins), greased with melted butter.

Leave to prove for about 1 hour, until double in volume. Bake in the oven at 200ºC for 15-20 minutes.

Compote: Combine red wine, Hermesetas and orange juice in a pan, and bring to the boil. Remove pan from heat, then add the berries. Pour over the savarin, while it is still hot. Serve hot or cold.

Tip: For children, replace red wine with orange juice