Yield: 4 servings
|1 teaspoon||Sunflower oil|
|125 grams||Fresh raspberries; (4oz)|
|125 grams||Caster sugar; (4oz)|
|125 grams||Soft margarine; (4oz)|
|2 mediums||Size eggs; beaten|
|125 grams||Self raising flour; sieved (4oz)|
|1 tablespoon||Warm water|
Grease a 600ml (1 pint) basin with the oil.
Pour the syrup into the base of the bowl.
Lay the raspberries on top.
Cream the sugar and margarine until light and fluffy.
Add the beaten eggs slowly beating each time to incorporate. .
Gradually fold the flour into the mixture, adding warm water to make a dropping consistency.
Transfer the mixture into the bowl on top of the raspberries.
Cover with a piece of cling film and cook in the microwave for 5 minutes then leave to stand for 2 mintues before serving.
Notes This sponge is delicious served with creme fraiche.
Converted by MC_Buster.
NOTES : A quick and easy dessert made in the microwave.
Converted by MM_Buster v2.0l.