Lemon and Raspberry Delight


  • 225g Fresh or thawed frozen raspberries   
  • 25g Sunflower or olive oil spread 
  • 110g Sugar        
  • Grated zest and juice of one lemon
  • 25g Plain flour        
  • 150ml Skimmed milk                        
  • 1 egg separated, plus one egg white


  1. Preheat the oven to 180°C. Prepare a bain-marie ( a roasting tin half filled with cold water is ideal)
  2. Spoon the raspberries over the base of an ovenproof dish (approx 20cm diameter)
  3. Cream together the spread, half the sugar and the lemon zest
  4. Mix together the remaining sugar with the flour.
  5. Best the lemon juice into the creamed mixture ...it will curdle at this point, but don’t panic!
  6. Whisk together the milk and the egg yolk. Gradually beat this into the creamed mixture, alternating it with the flour mixture. It will still look a bit curdled ...remain calm!
  7. In a clean bowl, whisk the egg whites to form soft peaks and fold this into the lemon mixture, and pour into the ovenproof dish over the raspberries.
  8. Place the dish into the bain-marie and then put into the middle of the oven. Bake for about 45minutes, until it is golden brown and the top is set.

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