This is a simple tray bake which is equally delicious with a cuppa or as a pudding with custard. It's an adaptation of my blackberry and apple pudding, but I've used vegetable oil instead of butter (which makes it lactose free) and raspberries, cinnamon and ginger topped with flaked almonds.
240g caster sugar
100ml vegetable oil
50ml water
1 tsp vanilla extract
3 large eggs, beaten
½ tsp salt
1 tsp cinnamon
½ tsp ginger
¼ tsp mixed spice
300g self-raising flour
250g raspberries
For the topping you will need -
60g demerara sugar
75g flaked almonds
Preheat the oven to 170ºC and line a baking tin (34cm x 25cm) with greaseproof paper.
Put the oil and caster sugar into a large bowl and whisk together. Add the beaten eggs, water and vanilla extract and continue whisking until well combined. Sieve in the dry ingredients mixing everything thoroughly together and lastly, stir in the raspberries. Pour the mixture into your baking dish and sprinkle the demerara sugar over the top followed by the flaked almonds.
Put into your preheated oven and bake for 45-50 minutes or until a skewer inserted in the middle comes out clean. Leave to cool in the dish before portioning into slices or squares.
I have also made this with chunks of rhubarb but the raspberries were a favourite in our house!
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