Your privacy is important to us

To ensure that you have the best experience and to help us develop our services we automatically track your session. If you would like to know more about our privacy policy and how we handle your data, click here.

By continuing to browse you are accepting this.

Decline and Leave
  • Sky 683
  • Freeview 95
  • Virgin 748
  • Freesat 813
  • Apple TV
  • Amazon Fire
Mixed Berry Savarin

How To Make a Mixed Berry Savarin

Is it a bread? Is it a cake? The delicious Savarin has the baking world somewhat divided on the matter of its definition. After all, it’s made with yeast… but it’s also typically served up as a sweet dessert – so we’ll let you be the judge of what to call this tempting French delicacy. One thing that remains undisputed is that it’s simply delicious, so if you fancy creating your very own beautiful berry-themed Savarin bake, then read on to find out how!


  • 200g strong plain flour
  • 1 tbsp golden caster sugar
  • 1½ tsp easy-blend yeast
  • 125ml warm milk
  • 2 large egg
  • 50g soft butter

Syrup Ingredients:

  • 170g sliced strawberries
  • 240ml water (split into two equal portions)
  • 100g cup sugar
  • 1/2 tablespoon lemon juice

Fruit Topping Ingredients:

  • Approx. 700g mixed berries
  • Juice of half a lemon
  • 3 tbsp golden caster sugar


  • Mixing Bowls
  • Wooden Spoon
  • Whisk/Beater
  • Cling film
  • Blender
  • Saucepan
  • Fine mesh sieve
  • 25cm ring mould

Method: Simply Sweet Mixed Berry Savarin

  1. Add the flour, sugar, yeast and a pinch of salt to a large mixing bowl.
  2. Add the milk and eggs to a separate bowl, and mix these together well, before pouring them into the bowl of dry ingredients, and beating together to create a thick, sticky batter.
  3. Once this has been well-mixed, cut up the softened butter into small cubes, and dot over the top of the batter. Then cover the bowl with cling film, and leave in a warm place for about half an hour, until the mixture has doubled in size.
  4. Use this time to make your syrup! Begin by adding your sliced strawberries to a blender with 120ml of water, and pureeing them.
  5. Next, add this strawberry puree to a small saucepan with another 120ml of water, and sugar, and bring this to the boil until the sugar has all dissolved. Remove this from the heat and stir in the lemon juice, then strain through a fine mesh sieve to leave you with a delicious, smooth strawberry syrup.
  6. Heat your oven to 220 degrees Celsius, ready to bake the batter.
  7. Once the batter has risen sufficiently, remove the cling film and use a wooden spoon to beat in the butter which you originally dotted on top. Spoon this mixture into a well-buttered 25cm ring mould and cover this and set aside once again, until the batter has risen three-quarters of the way up the edge of the tin.
  8. Once risen, remove the cling film and place in the oven to bake for 15 minutes, until golden-brown, and well-risen. Next, remove it from the oven, then pour over the syrup and allow it to soak – leaving it overnight in a cool place is ideal.
  9. To serve, turn the Savarin out onto a large serving plate, and mix your chosen selection of berries with the lemon and sugar, and pile them into the middle of your bake.
How To