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 then microwave on high for 1 min 30 secs, or until puffed up and cooked through.
Serve with a drizzle of coconut cream, or a scoop of dairy-free ice cream if you like.