Heat the oven to 180C/fan 160C/gas 4. Oil 8 dariole moulds and heavily coat with demerara sugar.
Beat the eggs and sugar together in a large bowl with an electric mixer until the mix is pale and creamy. Add the oil, wine, milk and lemon zest. Beat until well combined. Sift the flour and the baking powder and add, slowly beating until well combined. Divide between the moulds.
Bake for 30 minutes or until a skewer comes out clean. Cool on a wire rack. Decorate with raspberries and serve with creme anglaise or thick double cream.