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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2313.25 Kcal (9685 kJ) | ||
| Calories from fat | 1182.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 131.41g | 202% | |
|---|---|---|---|
| Cholesterol | 301.59mg | 101% | |
| Sodium | 508.98mg | 21% | |
| Potassium | 227.95mg | 5% | |
| Total Carbs | 265.6g | 89% | |
| Sugars | 120.03g | 480% | |
| Dietary Fiber | 11.74g | 47% | |
| Protein | 5g | 10% | |
| Vitamin C | 32.6mg | 54% | |
| Vitamin A | 1.4mg | 47% | |
| Iron | 1.4mg | 8% | |
| Calcium | 121.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 427.9 Kcal (1792 kJ) | ||
| Calories from fat | 218.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.31g | 202% | |
|---|---|---|---|
| Cholesterol | 55.79mg | 101% | |
| Sodium | 94.15mg | 21% | |
| Potassium | 42.17mg | 5% | |
| Total Carbs | 49.13g | 89% | |
| Sugars | 22.2g | 480% | |
| Dietary Fiber | 2.17g | 47% | |
| Protein | 0.93g | 10% | |
| Vitamin C | 6mg | 54% | |
| Vitamin A | 0.3mg | 47% | |
| Iron | 0.3mg | 8% | |
| Calcium | 22.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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