Create a visual masterpiece as well as a delicious one with our quick and easy raspberry sponge treats – perfect for dinner parties or if you just fancy a posh pud!
- 175g raspberries
- 55g butter, softened
- 4tbsp caster sugar
- 55g self-raising flour
- 1 egg
- 1/4tsp vanilla extract
- A pinch of salt
- 250ml double cream
- 1tsp icing sugar, plus extra to serve
Preheat the oven to 180oC/350oF/Gas 4 and line two baking sheets with baking parchment. Put the butter, caster sugar, flour, egg, vanilla extract and salt in a bowl and beat, using an electric mixer, for 2–3 minutes until just combined.
Drop 12 tablespoonfuls of the mixture on to the baking sheets, spacing well apart. Bake for 10–12 minutes until golden and firm to the touch. Carefully slide the parchment and sponge drops on to wire racks and leave to cool for 5 minutes.
Meanwhile, put the cream and icing sugar in a bowl and whip, using an electric mixer, until stiff peaks form. Put 1 sponge drop on each of four plates and divide half the whipped cream over them. Nestle half of the raspberries into the cream and then layer again. Top with the remaining sponge drops and serve dusted with icing sugar.
Frozen raspberries work just as well with this recipe - just allow them to defrost before use