4 eggs
150g golden caster sugar
142 ml carton double cream
1 tbsp plain flour
2 tbsp ground almonds
225g pack raspberries
Vanilla ice cream, to serve
1 Preheat the oven to 180 C, gas mark 4. Using an electric whisk, beat the eggs and sugar for a good five minutes until pale and thick enough to leave a trail.
2 In a separate bowl, lightly whip the cream until it forms soft peaks. Carefully fold the cream into the egg mixture with the flour and almonds.
3 Pour the batter into a large, shallow baking dish and gently scatter over the raspberries – they will mostly sink beneath the surface but not quite all.
4 Bake for 20 minutes until set and golden – make sure it is not still wobbly in the centre. Serve warm with a scoop of vanilla ice cream.
2 comments:
Just cos mums's there there's no need to miss the end of your words off
Oh no! I'm turning into Mum!
But this isn't a souffle so I can't call it that. Maybe I should rename if a 'pouff'
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