Rasberries Cipaille

• 2 cups Flour, Plus 1 Tablespoon, Divided
• 1 pinch Salt
• 3 teaspoons Baking Powder
• 1 cup Sugar, Plus 1 Tablespoon, Divided
• 1/4 cups Cold Butter, Cut Into Cubes
• 3/4 cups Milk
• 1 pound, 5-1/4 ounces, weight Frozen Raspberries
• 1-1/3 cup Water

1. In a bowl, combiner 2 cups flour, salt, baking powder and 1 tablespoon sugar.
2. Cut the butter into the dry mixture using a pastry cutter or by pinching the fat into the mixture with your hands.
3. Add the milk gradually and keep mixing with your hands or with a fork (I prefer using my hands). Set aside.
4. In a big casserole, combine the rasberries, remaining 1 cup sugar and water. Adjust the quantity of sugar to your taste. Bring to a boil, then sprinkle the mixture with the remaining 1 tablespoon of flour.
5. Drop the first mixture into the raspberry mixture by big tablespoonfuls.
6. Cover the casserole with a glass lid and reduce the temperature to pratically the lowest that you can on your stove. After 12-15 minutes, depending on your stove, your cipaille should be ready. The batter that you dropped by tablespoonfuls shoud be fully baked. To check, cut it in the middle.

flour, salt, baking powder, sugar, ubc, milk, pound, water

Taken from tastykitchen.com/recipes/desserts/rasberries-cipaille/ (may not work)