Raspberry & Cinnamon Sponge Dessert |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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A quick and simple variation on the theme of Blueberry Muffins, only larger. I love this, not only because it tastes delicious, but also because it bakes in the same pan for preparation, cutting down on the washing up afterwards. Note: Make sure your skillet is large enough as the ingredients expand by about a third in the baking. Note also: A Moment On The Lips, An Inch On The Hips - YOU HAVE BEEN WARNED! Ingredients:
25 g unsalted butter |
125 g fresh raspberries, rinsed and drained |
1/2 teaspoon ground cinnamon |
115 g unsalted butter |
115 g caster sugar |
115 g self-raising flour |
3 medium sized free-range eggs |
1 fluid ounce double cream, to serve |
Directions:
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the raspeberry sauce, melt the butter in an oven-proof skillet over a medium heat. Add the raspberries and cinnamon and cook for 2-3 minutes, stirring occasionally.
3. Meanwhile, in a separate bowl, cream together the butter and sugar until smooth.
4. Add the flour and eggs and continue to blend until combined to a sticky batter.
5. Add this batter to the raspberry sauce and stir through to mix completely.
6. Place the skillet in the oven and bake for 20 minutes.
7. To serve, turn out onto a warmed serving platter and drizzle with the cream if desired.
8. This dessert is equally good served cold.
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