2 Limes (zest and juice)100g Raspberries (fresh or frozen)25g soft brown sugar100g unsalted butter, softened100g caster sugar2 eggs100g self-raising flour
Grease a 850ml pudding basin.
Stir together the juice of 1 lime and the brown sugar until the sugar dissolves, then tip it into the basin.
Cream together the butter, lime zest and caster sugar until very light and fluffy.
Mix in the egg and lime.
Fold in the flour and raspberries
Spoon the mixture into the basin. The lime juice and sugar mixture will rise up the side of the basin.
Tie a double layer of baking parchment over the top of the basin.
Microwave on a medium setting for 15 mins (about 400w)
Put it in a pressure cooker with water half way up the sides of the dish. Cover and cook on a medium pressure for 1 hour.
Remove the baking parchment and loosen the edges of the pudding with a knife.
Place a plate on top, then turn the plate and basin and un-mould the pudding.
Enjoy the syrup running down and serve immediately!