Raspberry & Cinnamon Sponge Dessert
photo by Tea Jenny
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
1 9
- Serves:
- 4-6
ingredients
-
For the raspberry sauce
- 25 g unsalted butter
- 125 g fresh raspberries, rinsed and drained
- 1⁄2 teaspoon ground cinnamon
-
For the sponge mix
- 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
- Preheat the oven to 200C/400F/Gas 6.
- 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.
- Meanwhile, in a separate bowl, cream together the butter and sugar until smooth.
- Add the flour and eggs and continue to blend until combined to a sticky batter.
- Add this batter to the raspberry sauce and stir through to mix completely.
- Place the skillet in the oven and bake for 20 minutes.
- To serve, turn out onto a warmed serving platter and drizzle with the cream if desired.
- This dessert is equally good served cold.
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Reviews
-
This was very quick easy to make and needed only a few ingredients. I didn't use unsalted butter, but Lurpak spreadable as it is softer and easier to cream with the sugar. The result was like a big fairly flat muffin. It was delicious. I think it makes 6 servings, so maybe not so high in calories when served in smaller portions! I'll definitely be making this again. Thanks for sharing this recipe.
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This was very nice, I'm not keen on blueberries but I do love raspberries and this was good. I cut the recipe down to half as DH will just not eat pudding, and as you say a moment on the lips an inch on the hips. I did eat it all myself at two sittings. he he he. Thank's for posting. made for PAC Spring 2010
RECIPE SUBMITTED BY
Married and with three daughters, all married and flown the nest. Just became a grandparent for the first time earlier this year.
I took early retirement three years ago and found my way to the kitchen at last... :)
At least my wife can enjoy a bit of a break from the kitchen for a while.
I love experimenting with food and have had one or two minor successes (in my humble opinion), but greatly outnumbered by all too many failures, I'm afraid.
It has been very refreshing to find Recipezaar and all the new "American" recipes, even if it has been difficult at times to interpret exactly what an ingredient is, never mind get to grips with your very different system of weights and measures.
I shall soon be adding some of my own inventions (sorry, I meant recipes) or at least some which I particularly like, especially traditional Scottish dishes and hope others will enjoy these as much as I do.