Recipe Submitted By:

Raspberry Shortbread

Time Cooking: 25-35 minutes

This is a delicious pudding - tart raspberries covered with a biscuity crumble that has a hint of ginger.


500g raspberries
A little white sugar
60g unsalted butter
175g plain flour
120g muscovado sugar
1/2 teaspoon ground ginger
1 teaspoon baking powder


Put the raspberries in a shallow pie dish and strew them with the sugar.

Sieve the flour into a large bowl.

Cut the butter into very small pieces and crumble it with the flour until it is totally blended (it will resemble fine crumbs).

Add the sugar, baking powder and ginger and mix thoroughly.

Spread the mixture lightly over the raspberries and smooth it out so it is even but don't press down.

Bake at 180C for 25 minutes (mine took about 10 minutes longer).

Can be served hot or cold (I served it cold)

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