Ingredients:
• 225g/8oz Self Raising Flour
• 25g/1oz Caster Sugar
• 50g/2oz Margarine
• 75g/3oz Frozen raspberries
• 50g/2oz white chocolate (chopped)
• 1 Egg
• 100ml Milk
For Topping:
• Beaten Egg/milk
Method:
- Preheat oven to 200°C/400°F/Gas 6. Lightly grease an 18cm/7” sandwich tin or a plain flat baking sheet.
- Sieve the flour and caster sugar into a mixing bowl. Rub in the margarine and stir in the raspberries and chocolate.
- Beat the egg and milk together and add sufficient to the dry ingredients and mix to a soft dough. Turn onto a floured surface and roll in the flour. Shape into a round shape and fit into the sandwich tin or put onto the flat baking sheet.
- Score or cut the top into 8 sections.
- Brush the top with the beaten egg or milk.
- Bake for approx. 15 minutes until well risen and golden brown.
- Serve hot or cold with butter or with spread of your choice
