This is a pleasant antidote to the heavy, dried fruit puddings of December. It is a cross between a crumble and a warm flapjack. Marzipan is usually on special offer in January, so now is a good time to stock up: it keeps well in the freezer and grates nicely from frozen. This pudding can also take you through the year if you want to substitute the raspberries for different seasonal fruits. You could also change the cinnamon for ground ginger, vanilla or even lemon or orange zest.
70g cold butter, coarsely grated
150g marzipan, coarsely grated
100g wholemeal or granary flour
50g soft brown sugar
35g flaked almonds
1 tsp ground cinnamon
1½ tbsp honey
400g frozen raspberries
1 Preheat the oven to 160C/325F/gas mark 3.
2 First of all make the oat mixture. Rub the butter and grated marzipan into the flour until it resembles coarse breadcrumbs.
3 Add the sugar, oats, almonds and the cinnamon.
4 Sprinkle a third of this mixture on to the bottom of an ovenproof dish approximately 20cm x 20cm.
5 Cover the mixture with half the raspberries and half the honey, sprinkle over another third of the oat mixture, then the rest of the raspberries and honey, followed by the rest of the oat mixture.
6 Bake in the oven for about 40 minutes. Serve with Greek yoghurt or creme fraiche.
• Rosie Sykes is head chef of Fitzbillies and co-author of The Kitchen Revolution (Ebury Press). Order a copy for £19.99 with free p&p, go to guardianbookshop.co.uk or call 0330 333 6846