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Raspberry Upside Down Cake (Dream 6)

April 14, 2015


I had a wonderful dream that I was eating raspberries.  That was it.  It doesn’t sound like much but considering I have been having dreams lately with death and fear and things which just aren’t oogly this dream was pretty darn lovely.  The sun is shining and I’m eating strawberries naked.  Best.  Spring night ever.  Raspberry upside down cake.  It’s so beautiful.  Enjoy!

This recipe was taken from Good Housekeeping Magazine (December, 2013).


For the Raspberry Layer: 50g butter, 125g caster sugar, 250g fresh raspberries.  For the sponge: 150g butter, 150g caster sugar, 3 medium eggs, 200g self raising flour.


1. Pre heat the oven to 170 degrees C.
2. For the raspberry layer, put the butter in a 10 inch ovenproof frying pan.
3. Melt the butter in the pan over a medium high hob heat add the caster sugar, stirring to mix and cook for a minute.
4. Remove the heat, then scatter in raspberries so that they cover the base of the pan in an even layer.
5. To make the sponge, in a large bowl beat the butter until soft.
6. Add the sugar and beat until pale and fluffy.
7. Beat the eggs in one at a time then stir in the flour.
8. Spoon the sponge mixture over the raspberries in blobs then carefully spread it out over the fruit in the pan.
9. Cook in the oven for 45 minutes or until the sponge feels set.
10. Take the frying pan out of the oven and allow to sit for 2 minutes.
11. Place a serving plate on top of the pan and flip it over
12. Lift off the pan to reveal the pudding.


From → Baking, Desserts

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