Recipes

• 400g (14oz.) Caster Sugar
• 280g (10oz.) Flour
• 1 tsp. Baking Powder
• 4 Eggs
• 225g (8oz.) Melted Unsalted Butter
• 1 tbs. Kirsch or Brandy
• 350g (12 oz.) Raspberries

Mix together the sugar, flour and baking powder in a bowl. Make a well in the centre. Break the eggs into the well and beat them with a whisk gradually incorporating the dry ingredients. As the mixture thickens add the melted butter and the Kirsch. Pour this mixture into a tart tin or quiche tin (not one with a removable base) Push the raspberries one by one into the batter. Bake this at 150C 300F.Gas 4 for 35 to 40 mts.

This must be served from the tin either hot from the oven or at room temperature with some whipped cream.