A savarin is like a big rum baba, except this version is soaked with dessert wine for a light, summery feel
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Don’t be put off by the yeast – it’s the easy-blend type, so you just make a sticky batter – no kneading required.
Make and take
Keep the savarin in its mould, then turn out onto the serving dish and brush with jam at the venue. The strawberries can be mixed beforehand ready to be piled in the middle.
Giving guests a choice of puds is a perfect finishing touch and will leave them with fond memories of the meal