Strawberry & sweet wine savarin

Strawberry & sweet wine savarin

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 2 mins Cook: 15 mins

More effort

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: per serving

  • kcal294
  • fat6g
  • saturates3g
  • carbs53g
  • sugars39g
  • fibre2g
  • protein5g
  • salt0.17g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 200g strong plain flour
  • 1 tbsp golden caster sugar
  • 1½ tsp easy-blend yeast

    Yeast

    yee-st

    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 125ml warm milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 large egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g soft butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • juice 1⁄2 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 tbsp golden caster sugar

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (4)

jayne0301's picture
5

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
4

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.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.