Preheat the oven to 350 F / 180 C / gas 4 and line an 8 inch square pan with parchment paper, making the sides bigger so you can use the edges to lift it out later.

Place all the ingredients for the base EXCEPT the lemon Curd in a mixer and mix until fine breadcrumbs. You can also do this using your fingertips and rubbing in the mixture until breadcrumbs.

Add the crust mixture to the pan and press down, make it firm and then place in the oven for 20 minutes.

Meanwhile, place the lemon curd in a small bowl and microwave for 10 - 15 seconds to loosen it. When the crust is done, remove from the oven and using a brush, evenly spread the lemon curd all over the base. Set aside and make the cake batter.

In a separate bowl, sift the flour, baking powder and salt.

Cream the butter and sugar until a pale light colour. Slowly add the beaten egg, milk and vanilla extract. If the mixture starts to split, add a couple of tablespoons of the flour. Combine everything, then using a spoon, lightly fold in the flour mixture and chocolate chips.

Transfer the batter to the pan and evenly distribute. Take the raspberries from the freezer and sprinkle all over the surface. They will sink a little during baking, so you don't need to push them into the cake batter.

Place in the oven for between 30 - 35 minutes. Be sure to test after 30 minutes if the batter has cooked through by placing a skewer in the CENTRE of the cake and seeing if it comes out clean. All ovens vary and so cook times are never set in stone.

When done, remove from the oven and leave in the pan until cool to touch, then lift out by holding the sides of the parchment and place on a board ready to slice.

Sprinkle with powdered sugar and serve as they are or with a blob of whipped cream! Delicious!