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Preheat the oven to 180°C fan bake. Grease a shallow baking dish with butter.
Whisk together the eggs, sugar and vanilla in a large mixing bowl. Pour in the milk and whisk again. Sift in the flour and mix until there are no lumps.
Place half the raspberries in the base of the dish and pour over the batter. Scatter the rest of the raspberries on top.
Bake for 50 minutes until golden brown. The custard should be just set and only have a slight jiggle.
Let it sit for at least 10 minutes then dust with icing sugar. Serve warm with whipped cream, thick greek yoghurt or ice cream.