Instructions: Place the butter in a deep 9-inch (23 cm) pie or cake pan and heat in a preheated 375F (190C) oven until the butter is melted. Meanwhile, mix together the flour, sugar, baking powder, and salt in a bowl.

Stir in the milk until smooth. Pour the batter into the pie pan and pour the raspberries (including any juices) into the middle of the batter - do not stir. Bake for 40 to 50 minutes, until the custard is set in the middle. Serve warm or cold, garnished with whipped cream if desired.

Serves 6 to 8.

You can use substitute cherries any fresh fruits or berry in place of the raspberries in this recipe.

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