- 50 g (2oz) butter
- 125 g (41/2oz) caster sugar
- 250 g (9oz) fresh or frozen raspberries
- For the sponge:
- 150 g (5oz) butter, softened
- 150 g (5oz) caster sugar
- 3 eggs
- 200 g (7oz) self-raising flour, sifted
- 25 cm (10cm) diameter ovenproof frying pan (diameter measured at the top)
- Preheat oven to 170°C (325°F), Gas mark 3.
- Place the butter in the frying pan and melt over a medium–high heat. Add the caster sugar, stirring to mix, and cook for 1 minute. Remove from the heat, then scatter the raspberries into the pan so that they cover the base in a single layer. Leave to sit while you make the sponge.
- In a large bowl, beat the butter until soft, then add the sugar and beat until pale and fluffy. Beat in the eggs one at a time, then stir in the flour. Alternatively, place all the ingredients in a food processor and whiz together briefly until they come together.
- Spoon the sponge mixture over the raspberries in blobs, then carefully spread it out to cover the fruit in the pan.
- Place in the oven and cook for 45 minutes or until the sponge feels set in the centre – a skewer inserted into the middle will come out clean. Allow to sit for 2 minutes, then place a serving plate on top of the pan and, clasping the plate firmly against the pan, carefully flip it over.
- Lift off the pan to reveal the pudding – now upside down on the plate, with the raspberries on top. Serve warm or at room temperature with perhaps a little cream.