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Serves 8


4 tbsp. raspberry jam
8 oz. fresh raspberries
6 oz. margarine
6 oz. white sugar
3 eggs
6 oz. self-raising flour, sifted
grated rind of 1 lemon
2 tbsp. condensed milk


Preheat oven to 350 F (180 C). Using a food processor, combine butter, sugar, eggs, flour, lemon rind and condensed milk. Mix the jam and fresh fruit together.

Put fruit mixture into the bottom of a greased 3 cup pudding basin. Pour on cake mixture. Bake for 50 minutes until risen and firm to the touch. Allow to cool in basin and turn out onto a serving dish. Serve warm or cold with hot custard.