Ingredients:
- 175g plus 2 rounded tbsp of self-raising flour
- 200g softened butter
- 2 tbsp light muscovado sugar
- 2tsp cinnamon
- 175g caster sugar
- 3 eggs
- 2 tsp vanilla extract
- 1/4 tsp cloves
- 140g fresh or frozen raspberries
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Preparation:
- Heat oven to 180C/fan 160C/gas 4. Butter and line the base of an oval ovenproof dish (diameter 30 cm) or a base of a 23 cm square tin.
- For the crumble mix, put in a bowl 2 tbsp of flour and 25g of butter with the muscovado sugar and cinnamon.
- Rub the crumble mix between your fingers until you get damp "breadcrumbs" texture.
- Mix the flour (175g) and remaining butter, caster sugar, eggs, cloves and vanilla in a bowl,..
- ...then beat until well combined.
- Transfer half of the mixture to the oven proof dish and spread raspberries over it.
- Cover the raspberries with remaining mixture, then sprinkle with the crumble mix.
- Bake for 45-50 minutes until light golden, then cool for 10 minutes and remove from the tin.
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