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6
Easy
Published 1977
An old-fashioned recipe that’s worth making when there are plenty of raspberries available.
Hull and wash the raspberries and place in a saucepan along with the sugar. Warm gently over low heat, crushing a few of the berries until the juice begins to run. Continue to heat gently until the fruit is quite soft and a purée is formed. Draw off the heat and pass through a sieve. Add the warmed butter and stir in the breadcrumbs.
Stir in the eggs and mix well. Pour the mixture into