Wagon Wheel brownies (plus: how-to video)

To make the topping, put the raspberries in a pan with the sugar and heat gently, shaking the pan, until the sugar dissolves and you have glossy, jammy raspberries. Leave to cool.

Line a 20cm x 30cm rectangular brownie tin with baking paper.

Melt the butter and chocolate in a microwave or in a bowl set over (but not touching) a pan of simmering water. Cool to room temperature.

Heat the oven to 180C/fan 160C/gas 4. Whisk the eggs and sugar with electric beaters until the mixture is pale, has doubled in volume, and leaves a trail when you pull the whisk out.

Fold the chocolate mixture into the egg mixture, then sift in the flour, baking powder and cocoa and mix. Spoon into the tin and smooth.

Dot teaspoons of the Marshmallow Fluff over and swirl into the brownie mix a little. Push in pieces of Wagon Wheel and dot the raspberries over, along with any liquid.

Bake for 25-30 minutes, or until the top is shiny and the middle just set. Cool completely, then lift out of the tin and cut into squares.