Upside Down Raspberry Syrup Cake

I once saw this made on Ready Steady Cook and have never looked back. This is a very sweet cake and when ever I make it, there are always lots of compliments.

The following recipe is for 2 small individual servings, but I usually double the recipe and bake it in a cake tin.


Ingredients
150g frozen raspberries
1/4 cup (55g) of packed brown sugar
60g butter
1/4 (55g) of caster sugar
1 egg, lightly beaten
1/3 (50g) self raising flour
1/4 (60g) milk

1. Preheat oven to 200 degrees Celsius
2. Place raspberries in an oven proof dish (such as ramekins). Sprinkle with brown sugar.
3. Cream butter and sugar in small bowl until light an fluffy. Fold in eggs, flour and milk until combined. If it is a bit runny, add a bit more flour.
4. Spread cake mixture over the raspberries.
5. Bake for 15 minutes or until cooked through.
6. Once out of the oven, take a butter knife and go around the edge of the cake to release it. Turn the dish (ramekins) upside down on to a plate and serve with cream or ice-cream.

*NOTE. The cake will take a good 40 minutes to cook if you double the recipe. I always add a bit more brown sugar than the recipe asks for, it produces more syrup once cooked.