Fruit Savarin Recipe

15 g fresh yeast or 20 ml/4 tsp dried yeast
45 ml/3 tbsp warm milk
100 g/4 oz/1 cup strong plain (bread) flour
A pinch of salt
5 ml/1 tsp sugar
2 eggs, beaten
50g/2 oz butter or margarine, softened
For the syrup:
225 g/8 oz caster (superfine) sugar
300 ml water
45 ml/3 tbsp kirsch
For the filling:
2 bananas
100 g/4 oz strawberries, sliced
100 g/4 oz raspberries

Method:

Blend together the yeast and milk, then work in 15 ml/1 tbsp of the flour. Leave to stand until frothy. Add the remaining flour, the salt, sugar, eggs and butter and beat until you have a soft dough. Spoon into a greased and floured 20 cm/8 in savarin or ring mould (tube pan) and leave in a warm place for about 45 minutes until the mixture almost reaches the top of the tin. Bake in a preheated oven for 30 minutes until golden and shrinking away from the sides of the tin. Turn out on to a wire rack over a tray and prick all over with a skewer.

While the savarin is cooking, make the syrup. Dissolve the sugar in the water over a low heat, stirring occasionally. Bring to the boil and simmer without stirring for 5 minutes until syrupy. Stir in the kirsch. Spoon the hot syrup over the savarin until saturated. Leave to cool.

Thinly slice the bananas and mix with the other fruit and the syrup that has dripped into the tray. Place the savarin on a plate and spoon the fruit into the centre just before serving.