This easy recipe makes a perfect warm pudding if served with lashings of whipped cream, but it can also be cut into thin slices and served as a treat with an afternoon cup of tea. Raspberries continue to crop until well into the autumn. However, they are at their best at this time of the year. As they are a very fragile fruit, may I suggest you visit your local pick-your-own, so that you can enjoy them while they are really fresh.

YOU WILL NEED 6oz (200g) fresh raspberries 4oz (125g) self-raising flour 1oz (25g) ground almonds 4oz (125g) soft butter 4oz (125g) granulated sugar 1oz (25g) desiccated coconut One egg — beaten Pinch of salt.

Method: Turn the oven to 180C/350F or gas mark 4.

Place the flour, butter, ground almonds, sugar and salt into a large bowl and mix together with your fingertips until it resembles breadcrumbs.

Remove one third of the mixture and reserve.

Add a beaten egg to the remaining mix, which will probably be quite sticky. Don’t worry — just press it into a greased small baking tin (approximately 15cm x 10cm x 3cm), bringing the paste up the sides. If it looks uneven, that is fine — no one will notice once it is cooked.

Sprinkle the fresh raspberries over the paste.

Add the desiccated coconut to the remaining mix and scatter over the raspberries and bake for about 30 minutes, or until it turns a delicious golden brown.

Allow to cool a little before cutting into slices.