Very Berry Chocolate Tray Bake

Makes 9

175g self raising flour
1/2 tsp baking powder
175g caster sugar
175g butter, at room temp
3 eggs, beaten
2-3tbsp milk, if needed
100g white chocolate, cut into chunks
150g raspberries, defrosted if frozen
2tbsp cocoa powder
100g dark choc, cut into chunks
200ml double or whipping cream, softly whipped to serve

Preheat the oven to 180, gas mark 4.  Grease and line a 20cm square baking tin.
Sieve the flour and baking powder into a bowl, and stir in the caster sugar.  Add the butter and eggs, and beat together using an electric whisk until the mix is light and falls from the beater - if its a little thick you may need to add 2-3tbsp milk to get the right consistency.
Spoon 1/2 the mixture into another bowl and add the white chocolate chunks and 100g of the raspberries.  Mix until the berries begin to break up, then set aside.  Sift the cocoa powder into the remaining plain mixture, then fold in the dark chocolate chunks.
Spoon both the mixtures into the prepared tin, alternating the colours.  Drag a fork or skewer through the mix to create a marbled effect.  Scatter over the rest of the raspberries and press them lightly into the mixture.
Bake for 20-25 minutes or until a skewer inserted into the middle comes out clean.  Leave to cook slightly, remove from the tin and cut into 9 squares.  Serve warm with whipped cream.