Strawberry & sweet wine savarin

Strawberry & sweet wine savarin

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(3 ratings)


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Cooking time

Prep: 2 mins Cook: 15 mins

Skill level

Moderately easy


Serves 10

A savarin is like a big rum baba, except this version is soaked with dessert wine for a light, summery feel

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 200g strong plain flour
  • 1 tbsp golden caster sugar
  • 1½ tsp easy-blend yeast
  • 125ml warm milk
  • 2 large eggs
  • 50g soft butter
  • warm apricot jam
  • 575ml pot double cream, to serve

For the wine syrup

  • 4 200g golden caster sugar
  • 4 stips lemon zest (use a potato peeler)
  • 300ml dessert wine, such as Muscatde Beune de Venise or Orange Muscat

For the strawberries

  • 2 x 400g strawberry, hulled and halved
  • juice 1⁄2 lemon
  • 3 tbsp golden caster sugar

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  1. Mix the flour, sugar and yeast in a bowl with a pinch of salt. Mix the milk and eggs, then pour in and beat well to make a thick, sticky batter. Dot over the butter, then cover and leave in a warm place for about 30 mins until doubled in size.
  2. Meanwhile, make the syrup. Heat sugar and zest with 125ml water until the sugar dissolves. Remove from heat and stir in wine.
  3. Heat oven to 220C/fan 200C/gas 7. When the batter has risen, beat it with a wooden spoon for about 1 min to mix in the butter, then spoon into a buttered 25cm ring mould. Cover with oiled cling film and leave until it reaches three-quarters of the way up the tin.
  4. Remove cling film and bake for 15 mins until well risen and golden, then pour over the wine syrup. Cover and leave until ready to serve. You can freeze this or leave it overnight in a cool place. To serve, turn the savarin onto a large serving plate and brush with the jam so it looks nice and sticky. Mix the strawberries with the lemon and sugar and pile into the middle. Decorate with strawberry leaves, if you have them, and serve with cream.

Recipe from Good Food magazine, August 2007

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jayne0301's picture
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Easy to make and gorgeous to eat. Looks so impressive. I made some chantilly cream, piled it into the centre with strawberries and then cut the whole savarin into wedges to serve. Everyone loved it. Will definitely make again and even keep one tucked in the freezer for emergency entertaining.

mandevillegirl's picture

How much yeast should we use 1/4tsp or 1 packet active dry yeast?

carolthorogood's picture

How much yeast do you need?

bridgwater's picture
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I made this recipe for a lunch party that I gave. It was voted a hit by all present. Turned out really well and looked fantastic in my opinion. It also tasted really good and could be considered a low fat recipe I would say as it has very little butter content. It could be made at any time of year and filled with whatever fruit was available, so a very versatile recipe. I would rate it 4 star.