125g butter

275g sugar

2 eggs

125ml milk

200g flour

2tsp baking powder

200g raspberries

For the topping

100g demerara sugar

100g flour

100g butter

1 tsp ground cinnamon

cream to serve



1. Cream the butter and sugar, add the eggs and milk. Beat for 5 minutes.

2. Add the flour and baking powder, mix, then fold in raspberries.

3. Spoon into lined, greased 20cm spring form, bake at 180C for 1 hour.

4. Meanwhile, rub the butter, flour, sugar and cinnamon together, lay on a tray and bake at 180C for 12-15 minutes.

5. About 10 minutes before cake is cooked, sprinkle the crumble on top and finish cooking (be careful not to burn the top, you may need a piece of foil to cover).

6. Cool and serve with cream.

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