Ingredients

Steps

• Preheat the oven to 200°C and grease a 20cm springform tin with butter.
• Rub the butter into the flour using your fingers until crumbly.
• Stir the caster sugar into the flour mixture.
• Press half of the mixture firmly into the bottom of the prepared tin.
• Distribute the raspberries evenly over the base layer.
• Cover the fruit with the remaining mixture and press down to firm.
• Bake the pudding for 30 minutes.
• Compress the hot pudding by placing a weighted plate on top and let cool.
• Remove from the tin, dust with icing sugar, and serve with cream.