baking tin

Tip half of the crumble into the baking tin (a square deep baking tin 20cm square, lined so it comes up two sides for easy removal of the bake once cooked) then press down firmly and bake at 190C/375F/Gas 5 for 10 minutes until golden and set.

Line a 20cm square baking tin with non-stick baking paper.

Serve with a cuppa, or freeze to enjoy later 150g butter 150g light brown soft sugar 4 tbsp honey 300g porridge oats 100g frozen raspberries 1 Heat oven to 200C/180C fan/gas 6 and line a 20 x 20cm baking tin with parchment.

Grease and line a 23cm springform round baking tin.

Line a baking tin (roughly 20cm/ 8in in size) with cling film, leaving some hanging over the sides.

Grease a 23cm square baking tin or brownie tin and line with baking parchment.

Now pour the batter into a jug to make it easier to pour into the holes of the baking tin.

Grease a 20cm/8in springform round baking tin with the extra butter, and set aside.

1 tbsp of butter (to grease the bowl and baking tin)

Line a deep 35 x 25cm baking tin with baking parchment.

Spread half the batter across the baking tin, top with the blackberry caramel, spreading it out as evenly as you can.

Place in your lined baking tin (I use a brownie tin 9" square).