This dessert is an easy French classic and any fruit can be used really – feijoa, peach, plum, prune or the original, cherry. I’m only using raspberries as I’ve recently been late-season raspberry picking! Serves one 

 

Ingredients: 

Butter 

½ cup fresh raspberries 

1 medium egg 

2 tablespoons caster sugar + extra 

1 tablespoon plain flour 

1 tsp vanilla extract 

¼ cup milk 

Cream to serve 

 

Method: 

Preheat the oven to 180°C and generously butter a small ovenproof dish. 

Scatter raspberries into dish. 

Whisk egg with the 2 tablespoons sugar, add flour and whisk until smooth. Whisk in vanilla and milk. 

Pour batter over fruit, dot some butter over the top and bake for 20 minutes or so until just set in the centre and golden. 

Serve with a final sprinkle of sugar over the top and drizzle with cream. 

 

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