Raspberry & Cinnamon Sponge Dessert

1. 1

   Preheat the oven to 200C/400F/Gas 6.

2. 2

   To make the raspeberry sauce, melt the butter in an oven-proof skillet over a medium heat.

3. 3

   Add the raspberries and cinnamon and cook for 2-3 minutes, stirring occasionally.

4. 4

   Meanwhile, in a separate bowl, cream together the butter and sugar until smooth.

5. 5

   Add the flour and eggs and continue to blend until combined to a sticky batter.

6. 6

   Add this batter to the raspberry sauce and stir through to mix completely.

7. 7

   Place the skillet in the oven and bake for 20 minutes.

8. 8

   To serve, turn out onto a warmed serving platter and drizzle with the cream if desired.

9. 9

   This dessert is equally good served cold.

No additional tips available.