Step 1

In a bowl, mix all ingredients with a fork or a balloon whisk. Whisk until there are no lumps.

Step 2

Lightly grease 2 ramekins with oil or melted butter (I used light olive oil, but coconut oil also works).

Step 3

Divide the batter between the ramekins. Microwave one ramekin at a time for 1 minute each on high. The tops should be glossy and the centre still jiggly. Then microwave each ramekin for a further 20 seconds.

Step 4

Cool on the counter for 10 minutes, then cool in the fridge for circa 1 hour or until cool.

Step 5

Eat straight from the ramekin or invert onto a plate and decorate with berries / whipped cream / a quick berry coulis.