- 1 x 440ml/1lb can ready-made custard
- 300g/10½ oz raspberries, crushed
- 250g/9oz unsalted butter
- 250g/9oz caster sugar
- 4 free-range eggs
- 250g/9oz plain flour
- 2 tsp baking powder
- 125ml/4½fl oz full-fat milk
- 4 tbsp demerara sugar
- Preheat the oven to 180C/350F/Gas4, and grease and line a 23cm/9in springform cake tin.
- Mix the custard and half of the raspberries in a bowl until well combined.
- In a separate bowl, beat the butter and sugar together until creamy, then add the eggs, one at a time, until well combined.
- Stir in the flour, baking powder, milk, and the remaining crushed raspberries.
- Pour half the cake mix into the cake tin. Add the raspberry custard mixture, and top with the remaining cake mixture.
- Sprinkle with the demerera sugar and bake in the oven for 1½ hours. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.)
- Remove the cake from the oven and set aside to cool. Remove from the tin and cut into slices.