Ingredients:
15g of fresh yeast
3 x 50ml tbsp of lukewarm milk
100g of strong white flour
Pinch of salt
5ml of sugar
2 eggs beaten
50g butter softened
Syrup made from 225g sugar and 300ml of water
60ml of kirsch
400ml of double cream whipped or ice cream of your choice
Bananas
Strawberries
100g raspberries

Method:
1. Cream the yeast in a bowl with the lukewarm milk and gradually add 25g of the flour. Leave to stand in a warm place for 20 mins until frothy.

2. Add the remaining flour, salt, sugar, eggs and butter. Beat with a wooden spoon until elastic dough forms. Pour the mix into a buttered and floured 8 inch savarin ring mould. Leave in a warm place for 45 mins until mix has risen to top of tin.

3. Bake in preheated oven for 25/30 mins at 200C. Meanwhile, make the sugar syrup.

4. Put the sugar and water in a pan. Heat gently until sugar has dissolved, stirring occasionally. Bring to the boil, simmer for 5 mins and form the syrup. Remove from the heat and add the kirsch.

5. Once savarin is cooked, turn out immediately. Prick savarin with a skewer and pour over the hot sugar syrup. Continue spooning the syrup over until cake becomes saturated.

6. Put onto wire tray, place over a tray to do this – when tipping out the savarin allow to cool.

7. To serve, chop all the fruit. Toss in the sugar syrup that has collected in the tray, place the savarin on a serving plate, then spoon the fruit into the centre of the savarin and serve with cream or ice cream.