• 450 g/1 lb raspberries
• 100 g/4

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