Raspberry hooray

I've talked before about my blind love for baking and never is it more fun than when you are either procrastinating or bored as anything. Yesterday, I was both.

I was rummaging through the fridge when I chanced upon half a punnet of raspberries that Housebunny and Mr. Housebunny had neglected. Well out of date and looking a bit squishy, I was reluctant to chuck or compost them as raspberries are heaven in a berry as far as I am concerned; I just didn't have the heart. That was when I remembered culinary queen M waxing lyrical about a raspberry sponge she once made. So I gave it a go.

What deliciousness emerged from the oven 15-20 minutes later! A magnificent sponge was studded with the little pink gems which had formed fruity starbursts throughout the cake. I can't get enough of this baked goody. Try it, and serve with cream. You could experiment with other berries, or a mix, but you're morally obliged to let me know how you get on.

M's royal raspberry sponge

4 oz self-raising flour
4 oz butter
4 oz caster sugar
2 eggs
As many raspberries as you have, or your heart desires

1. Grease and line a cake tin or two (if you want to do a sponge sandwich, double these quantities and make two). I used round tins about 1 1/2 " deep and the size of a large side plate. Preheat your oven to 180 degrees.

2. Cream together the butter and sugar in whatever method you prefer - I am currently using a whisk attachment on my food processor as my hand mixer has bitten the proverbial dust. If you're lucky enough to have a KitchenAid, I'm jealous.

3. Add the eggs and then the flour, little by little. Don't worry if the batter seems a little thick - this only means the mixture will hold the raspberries better and they won't sink.

4. Fold in your raspberries gently and try not to squish them too much - you want them to stay intact so that they form little bursts throughout the cake.

5. Spoon into your tin(s) and bake in the oven for about 15-20 minutes. Keep an eye on it though and as soon as a skewer emerges from the centre of the cake clean, and the sponge springs back with a vengeance, it's ready. Cool in the tin for ten minutes then turn out onto a cooling rack.

6. You could sandwich this together with whipped cream and more fresh fruit, or just serve with pouring cream. De-licious.