Ingredients

• 1 x 440ml/1lb can ready-made custard
• 300g/10½ oz raspberries
• crushed
• 250g/9oz unsalted butter
• 250g/9oz caster sugar
• 4 free-range eggs
• 250g/9oz plain flour
• 2 tsp baking powder
• 125ml/4½fl oz full-fat milk
• 4 tbsp demerara sugar

Directions

• Preheat the oven to 180C/350F/Gas4
• and grease and line a 23cm/9in springform cake tin.
• Mix the custard and half of the raspberries in a bowl until well combined.
• In a separate bowl
• beat the butter and sugar together until creamy
• then add the eggs
• one at a time
• until well combined.
• Stir in the flour
• baking powder
• milk
• and the remaining crushed raspberries.
• Pour half the cake mix into the cake tin. Add the raspberry custard mixture
• and top with the remaining cake mixture.
• Sprinkle with the demerera sugar and bake in the oven for 1½ hours. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean
• the cake is done.)
• Remove the cake from the oven and set aside to cool. Remove from the tin and cut into slices.