Makes 12
adjust servings:

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For the batter:

For the topping:

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and butter a 23cm square baking tin. Stir together all the ingredients for the batter until just combined. Spread into the pan.
  2. Drop teaspoonfuls of the raspberry jam on top and swirl with a butter knife into the batter. Scatter half of the raspberries over the top.
  3. Stir the ingredients for the topping in the unwashed bowl until it forms moist crumbs.
  4. Scatter the topping over the batter and add the remaining raspberries.
  5. Bake for 35 minutes until the centre is firm to the touch. Slice into squares to serve.

Nutrition Facts

Per serving: 558kcals, 24.6g fat (12.8g saturated), 78.3g carbs, 34.9g sugars, 7.8g protein, 2.8g fibre, 0.348g sodium

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