Recipe by Schemin Demon
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!
Top Review by Chef Mrs Bridges
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.
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 See How It's Made
- 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.