200 g plain flour
1 sachet instant dried yeast
1 tbsp caster sugar
75 ml warm milk
3 large eggs
60 g butter, softened but not melted
180 g sugar
300 ml water
60 ml dark rum, brandy or orange liqueur
Large box strawberries, rinsed, hulled and halved or sliced
Whipped cream or ice cream to serve

Mix the flour, yeast and sugar in a large bowl, add the milk and eggs and beat with an electric whisk for about two minutes until you have a thick, sticky and elastic batter. Cover the bowl with clingfilm and leave in a warm place for about an hour until doubled in size.

Generously butter a 23-centimetre ring mould. Add the softened butter to the batter and beat it with a wooden spoon until it is amalgamated. The batter will collapse to its original size, but don’t worry about that. Spoon the batter into the tin, cover again with clingfilm and leave in the warm to rise again for 30 minutes, then bake in a 200ºC preheated oven for 25 minutes.

While the savarin is rising for the second time, put the sugar and water in a pan, stir until dissolved, then let it bubble for two minutes and stir in the rum, brandy or liqueur.

When the savarin is cooked, let it stand for five minutes, then pour the syrup over the cake. Chill until ready to serve, then turn it out on to a serving large dish and pile the strawberries into the centre. Cut into slices and serve with the strawberries and whipped cream or ice cream. (Serves 8 to 10)