For the wine syrup

  • 4g 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


  • STEP 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.

  • STEP 2

    Meanwhile, make the syrup. Heat sugar and zest with 125ml water until the sugar dissolves. Remove from heat and stir in wine.

  • STEP 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.

  • STEP 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.


Don’t be put off by the

yeast – it’s the easy-blend type, so you just

make a sticky batter – no kneading required.


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

Recipe from Good Food magazine, August 2007

Goes well with


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