Savarin with strawberries

• strong plain flour↗200g g
• golden caster sugar↗1 tbsp tbsp
• easy-blend yeast↗1 ½ tsp tsp
• warm milk125ml ml
• large eggs↗2
• soft butter50g g
• warm apricot jam
• pot double cream↗575ml ml

  to serve

• golden caster sugar↗4g g
• stips lemon zest4

  (use a potato peeler)

• dessert wine↗300ml ml

  such as Muscatde Beune de Venise or Orange Muscat

• strawberry↗2 x 400g g

  hulled and halved

• lemon↗juice 1⁄2

  juice 1⁄2

• golden caster sugar↗3 tbsp tbsp

Step-by-step instructions

1. 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. 2

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

3. 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. 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.