A quick and easy dessert that looks and tastes impressive.

100g softened butter
100g caster sugar
1 vanilla bean split and seeds scraped 
2 eggs
2/3 cup self-raising flour
Zest of 1 lemon
Zest of 1 orange
250g fresh raspberries
4 tblspns of golden syrup
Ice-cream or cream to serve

Pre-heat the oven to 180C. Grease 4 ramekins (or 6 smaller ones).

Using electric beaters, beat the butter and sugar until thick. Slowly add the eggs one at a time and the vanilla bean seeds. Sift and fold in the flour, then add the lemon and orange zest and a pinch of salt.

Divide the raspberries into the moulds and press down gently. Spoon 1 tblspn of golden syrup in each mould (maple syrup can be used too). Divide the mixture into the moulds and cover each loosely with buttered foil.

Place the puddings on a baking tray and bake for 25 mins or until firm on top.

Allow puddings to rest for a few minutes then turn out onto the serving plate. Serve with ice-cream or cream.

Serves 4 -6

Recipe adapted from Skye Gyngell contribution in Delicious Magazine