4 fresh or frozen raspberries (can also use raspberry jam )
Put the milk in a microwave-safe mug, add the lemon zest and juice and leave to sit for 2-3 mins. It should start to look a bit grainy, as if it has split. Stir in the sunflower oil, flour, sugar and bicarbonate of soda. Mix really well with a fork until smooth.
Drop in the raspberries (or jam) then microwave on high for 1 min 30 secs, or until puffed up and cooked through.