Name: Raspberry Chocolate Crumble
Yield: 12

Raspberry Chocolate Crumble

A straightforward cake recipe made for reliable results and enjoyable home baking.

Step #1

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.

Step #2

Pour the cake batter into the tin.

Step #3

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.

Step #4

Scatter half of the oat topping on top of the cake batter. Sprinkle over the raspberries.

Step #5

Scatter the remaining oat topping and press down lightly.

Step #6

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.

Why it works

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.