Raspberries are in season now – this recipe is not only quick and easy but tastes very special.
Prep 15 minutes
Cook 30 minutes Preheat oven 180 C, fan 170 C
110g soft butter
90g caster sugar
150g self-raising flour
2 large eggs
2 tablespoons milk
225g raspberries (fresh or frozen) icing sugar for dredging when cool
Liberally butter a 20cm nonstick loose-bottomed shallow tin
Cream butter and sugar until pale, gradually mix in
the flour and lightly beaten egg, then the milk.
Gently fold in the berries with a large spoon. Spread into the tin.
Bake in centre of the oven until golden brown. Check that a baking skewer comes out clean.
Leave in the tin to cool. (Transport in the tin if you are taking on a picnic) Turn out of tin and dredge with icing sugar. Serve with creme fraiche.