Raspberry & Cinnamon Sponge Dessert

Total Time
30mins
Prep 10 mins
Cook 20 mins

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 Nutrition

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.
Most Helpful

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.

Chef Mrs Bridges December 03, 2012

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

Tea Jenny April 19, 2010