Raspberry Flake

This impressive-looking pudding is simply raspberries and cream sandwiched between two circles of orange-flavoured flaky pastry, which is easy to make. Alternatively you can use strawberries.


  • 300 ml/½ pint double cream
  • 350 g/12 oz raspberries
  • caster sugar for sprinkling
  • 1 teaspoon icing sugar

For the pastry

  • 225 g/8 oz strong plain flour
  • ½ teaspoon salt
  • grated rind and juice of 1 orange
  • 175 g/6 oz butter from a 225 g/8 oz block frozen butter
  • 3 tablespoons very cold water


To make the pastry, sift the flour and salt into a bowl and add the orange rind. Put a grater into the bowl on top of the flour. Hold the frozen block of butter at one end in a cloth and grate off three-quarters (175 g/6 oz) of it on the coarsest blade. Using a knife, mix the butter roughly into the flour until crumbly. Then add the orange juice and cold water, mixing again with a knife. Gather up the dough in your hands and press into a ball. Wrap in cling film and refrigerate for at least an hour.

Preheat the oven to 220°C/425°F/gas mark 7. Butter two 22-23 cm/8½-9 in sandwich tins. Cut the pastry in half and shape each half into a ball. Roll out into 2 rather thick circles, big enough to fit tightly into the sandwich tins. If necessary, press in the edges to make them neater. Prick all over with a fork and bake just above the centre of the oven for 20-25 minutes, until risen and golden brown. Leave to cool in the tins.

Put one pastry circle on a serving plate. Whisk the cream until thick. Spread half the cream on the pastry circle, then pile on the raspberries sprinkled with a little caster sugar. Dollop the rest of the cream over them. Top with the second pastry circle and sprinkle the icing sugar through a fine sieve on top of this. Once assembled, serve as soon as possible.