Raspberry & Cinnamon Sponge Dessert

Directions

1. 1
   Preheat the oven to 200C/400F/Gas 6.
2. 2
   To make the raspeberry sauce, melt the butter in an oven-proof skillet over a medium heat.
3. 3
   Add the raspberries and cinnamon and cook for 2-3 minutes, stirring occasionally.
4. 4
   Meanwhile, in a separate bowl, cream together the butter and sugar until smooth.
5. 5
   Add the flour and eggs and continue to blend until combined to a sticky batter.
6. 6
   Add this batter to the raspberry sauce and stir through to mix completely.
7. 7
   Place the skillet in the oven and bake for 20 minutes.
8. 8
   To serve, turn out onto a warmed serving platter and drizzle with the cream if desired.
9. 9
   This dessert is equally good served cold.