Beat together the other ingredients and add to baking tin. I found that if I started with the eggs, then beat in the flour, then the other ingredients, I could mix it all with a fork.
Cook (without a lid) for 35 minutes until set. Because I'd used so many raspberries and a thick baking dish, it ended up rather liquid in the centre. But still nice!
If you had bought a bigger pot of cream, you can use up the rest poured over.
