Rasberries Cipaille

In a bowl, combiner 2 cups flour, salt, baking powder and 1 tablespoon sugar.

Cut the butter into the dry mixture using a pastry cutter or by pinching the fat into the mixture with your hands.

Add the milk gradually and keep mixing with your hands or with a fork (I prefer using my hands). Set aside.

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.

Drop the first mixture into the raspberry mixture by big tablespoonfuls.

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.