Cream together the butter and sugar until smooth. This should take about 2-3 minutes.
Add in eggs and vanilla and whisk gently until combined. Sift in self raising flour, add in ClemenGold zest and juice and fold everything gently to combine, do not over mix.
Spoon into 4 individual ramekins or 1 medium-sized dessert bowl and microwave on high for 2.5 – 3 minutes.
For the syrup:
Simmer gently together in a small saucepan until the sugar has dissolved and the mixture has thickened slightly
Once removed from the microwave, drizzle with the syrup and serve with vanilla ice-cream, double thick cream or a dollop of mascarpone cheese. Serve immediately.
Reprinted with permission of Sarah Graham
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