Category: Special Occasions


Makes: 1 Savarin
Oven: 180 °C / 350 °F
Preparation Time: 1 hour 15 minutes
Baking Time: 15 – 20 minutes
240 g Cake flour (2 cups)
2 ml Salt (¼ tsp)
60 ml Castor sugar (4 tbsp)
10 g Anchor Instant Yeast (1 packet)
125 ml Lukewarm milk (½ cup)
125 g Margarine
60 ml Lukewarm water (¼ cup)
2 Large eggs, beaten
30 ml Liqueur (2 tbsp)
Fresh cream,
Fresh fruit

Bring 250 ml (1 cup) of water, 185 ml (¾ cup) sugar and
45ml liqueur (3 tbsp) to the boil. Pour over the Savarin, whilst still hot.

  1. Mix flour, salt and castor sugar together. Add the Anchor Instant Yeast and mix.
  2. Mix milk, margarine, water and beaten egg together and add to the flour mixture to form a  batter. Beat the batter until smooth. Cover with greased plastic and rest for 10 – 15 minutes.
  3. Knock the batter down, add the liqueur and stir.
  4. Pour the batter into a greased 20 cm ring pan, cover with greased plastic and leave in a warm  place to rise, about 20 minutes.
  5. Bake in a preheated oven at 180 °C / 350 °F for 15 – 20 minutes.
  6. Turn out of the pan and drizzle the syrup over the Savarin, until well soaked.
  7. Place on a serving plate and decorate with whipped cream, fresh fruit and nuts.