When cool enough to handle, remove the savarin from the tin and pour half of the syrup into the tin. Gently place the savarin back into the tin to soak up the syrup and cool completely.

A savarin is a ring-shaped yeasted cake that's drizzled with syrup. It's reminiscent of a drizzle cake, but richer and beautifully moist. Grease a 25cm/10in savarin tin with butter and dust with ...