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Lightly grease two 375ml (1 ½ cups) microwave-safe mugs. Place the butter in a small microwave-safe bowl and microwave on High for 10 seconds or until melted.
Use a fork to lightly whisk the egg in a bowl. Whisk in the golden syrup, milk and vanilla until combined. Add the flour and whisk until smooth. Add the melted butter. Whisk until combined. Divide mixture evenly between the prepared mugs. Microwave on High for 1 minute and 20 seconds or until puffed and just firm when lightly touched.
Top each cake with ice-cream then drizzle over a little extra golden syrup to serve.