Serves 4 / Preparation Time 10 minutes / Baking time 3 minutes
Ingredients:
- 100g Butter, softened to room temperature (I used Stork Bake)
- 100g light brown sugar or castor sugar
- 2 eggs, at room temperature
- 1 tsp vanilla essence
- 100g self raising flour
- zest of 1 Clemengold
- Juice of 1 Clemengold
For the clemeny-limey syrup
- 2 Tbsp light brown or castor sugar
- Juice of 1 Lime
- Juice of 1 Clemengold
Simmer gently together in a small saucepan until the sugar has dissolved and the mixture has thickened slightly.
What to do:
- Cream together the butter & sugar until smooth, preferably with an electric mixer. This should take about 2-3 minutes.
- Add in 2 eggs & vanilla essence & whisk gently until well combined. Sift in the self raising flour, add in the clemengold zest & juice & fold everything gently to combine, do not over mix.
- Spoon into 4 individual ramekins or 1 medium-sized dessert bowl & microwave on high for 2 1/2 minutes to 3 minutes. Remove, drizzle with lemon-lime syrup & serve with vanilla ice cream, double thick cream or a dollop of mascarpone.
Note: These really must be eaten as soon as possible after they are cooked,
Only Yahs, for this receipe. All credit goes to afoodieliveshere.co.za (Sarah Graham)
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