Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. Rachel is now a busy ...
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
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.