Berry Baked Dessert

A beautiful summer dessert recipe, using berries of your choice. As you can see I used raspberries and blueberries. Blackberries are good too - in fact any berries. Of course these days, seasons for fruit are almost non existent, so you can make it any time. The cinnamon infused Demerara adds a lovely touch.

You will need a 8 inch or similar square pan, I used a 7 x 9 inch, buttered well. Pre heat your fan oven to 160C. The day before place the sugar and cinnamon in a little pot and shake well. Leave it to infuse.

4 oz butter

5½ oz caster sugar

1 teaspoonful baking powder

pinch salt

2 large eggs

½ teaspoonful vanilla bean paste or extract

5 oz plain flour

2 cups full of berries of your choice 

a couple of tablespoonfuls of Demerara sugar mixed with a teaspoonful of ground cinnamon

In a medium bowl, beat together the butter and sugar until light and fluffy. Add the beaten eggs a little at a time then stir in the salt, BP and vanilla, along with the flour. Mix well.

Spread the mixture evenly over the bottom of your tin and arrange the berries on top. Sprinkle over the cinnamon sugar and bake for 40-45 mins.

Absolutely delicious served warm! And cold.

For those not on our shores - Demerara = Turbinado