Ingredients
- 7 oz raspberries
- 1 tbsp caster sugar, more if the raspberries are tart
- a bit of icing sugar
- 2 scoops of ice cream, to serve
Directions
Preheat the oven to 200°C/400°F/gas mark 6.
Put the raspberries into an ovenproof dish that you’re happy to ?serve them in and sprinkle on the sugar. Cook in the oven for about ?15 minutes, so that some of the juices have come out of the raspberries but they are still holding their shape.
Dust with icing sugar (i.e. through a shaker or sieve) and serve with good-quality vanilla ice cream.
Recipe courtesy of Bought, Borrowed, Stolen by Allegra McEvedy/Conran Octopus, 2011.
