100g lactose free butter, softened

175g golden caster sugar

1 egg

280g gluten free self-raising flour

125ml lactose free milk

200g raspberries

For the crumble topping

50g lactose free butter, diced

85g gluten free self-raising flour

100g golden caster sugar

zest 1 lemon


Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm cake tin with baking parchment.

Make the crumble topping. Rub the lactose free butter into the gluten free flour, sugar and lemon zest until it resembles big breadcrumbs, then set aside.

Beat the lactose free butter and sugar in a large bowl until fluffy, then gradually add the egg.

Tip in the gluten free flour and lactose free milk, and continue to beat until everything is combined.

Spoon the mixture into the tin, smooth the surface, then dot with the raspberries.

Sprinkle over the crumble topping and bake for 45 mins or until a skewer inserted comes out clean, and the topping is golden.

Recipe adapted from: Good Food

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