• 450 g/1 lb raspberries
• 100 g/4 oz dry white breadcrumbs
• 25 g/1 oz butter
• 100 g/4 oz castor sugar
• 3 eggs
• icing sugar

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 a well-buttered 1-litre (2 -pint) baking dish. Place in the centre of a moderate oven (180 °C., 350 °F., Gas Mark 4) and bake for 1 hour. Allow to cool. Dust the top with icing sugar and serve warm or cold with single cream.