Serves: 1
Time to prepare: 05 mins
Dietary requirements: Dairy-free, Egg-free, Vegan
Ingredients
3 tbsp almond milk
Pinch of lemon zest
1 tsp lemon juice
1 tbsp vegetable oil
4 tbsp self-raising flour
2 tbsp caster sugar
Pinch bicarbonate of soda
6 fresh or frozen raspberries
Instructions
Put the milk in a microwave-safe mug. Add the lemon zest and juice and leave to sit for 2–3 minutes. 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 minute 30 seconds, or until puffed up and cooked through.
