Ingredients
- 1 cup ready made long life reduced fat custard
- 250g polyunsaturated margarine
- ¾ cup caster sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup white self raising flour
- ¾ cup wholemeal self raising flour
- 1 teaspoon baking powder
- 250g raspberries (fresh or frozen)
Method
- Preheat oven to 180°C
- Line a 22cm square baking tin with baking paper, leaving the ends overhanging
- Reserve a quarter of the custard. Put the rest in a large bowl with margarine and sugar, beat until pale
and fluffy - Add in eggs one at a time then vanilla
- Fold through flour and baking powder
- Spoon batter into tin, leaving it rough on top
- Scatter over raspberries
- Dot over dollops of the reserved custard
- Bake for 30-35 minutes or until a skewer inserted
into the middle comes out clean - Cool, serve dusted with icing sugar if desired.
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Energy | 770kJ | 921kJ |
| Protin | 4g | 4.8g |
| Total fat | 5.6g | 6.7g |
| Saturated fat | 1.3g | 1.6g |
| Carbohydrate | 28g | 34g |
| Sugars | 14g | 17g |
| Dietary Fibre | 1.8g | 2.2g |
| Sodium | 218mg | 261mg |
