Raspberry Chocolate Crumble

BAKE: 50m
SERVES: 12

Ingredients

Chocolate Fudge Cake Mix 5 x 500g
Wright’s Chocolate Fudge Cake Mix 425g
Water 170ml
Oil 50ml
Fresh Raspberries 350g
Wright’s Chocolate Fudge Cake Mix 75g
Butter 25g
Porridge Oats 100g

METHOD

Line a 19 x 28cm (7½x11 inches) oblong tray with baking parchment.
Mix all the ingredients under cake and follow the instructions on the back of the pack.
Pour the cake batter into the tin.
Rub the butter into the 75g of cake mix. (Don’t worry if this starts to stick together).
Mix in the porridge oats breaking any lumps of chocolate mixture.
Scatter half of the oat topping on top of the cake batter.
Sprinkle over the raspberries.
Scatter the remaining oat topping and press down lightly.
Bake in a preheated oven 190°C (375°F) gas mark 5 for 45-50 minutes until firm to the touch.
Leave in the tin to cool for 10 minutes before turning out.

“I have tried your ginger cake mix and although the family liked it decided to experiment and this last week made the mix but included the zest of a lime finely grated and the juice of the lime and 2oz preserved ginger cut into small pieces. It has been a major success and some went to a coffee morning where i was asked for the recipe several times!!”

Trisha Mahgoub

Deb's Tips

This recipe offers not only a taste sensation but a texture sensation too - the whole family will love the soft chocolate, sweet raspberries and that crunch topping too! Great for slicing up or serving cubes of it for parties. Deb the Bread