Creme Egg Lava Cakes
A moist, comforting sponge pudding steamed or baked to perfection, drenched in warm pouring syrup or rich toffee sauce.
Ingredients
- • 45 g self-raising flour
- • 45 g reduced-fat spread (plus a little extra for greasing)
- • 2 tbsp granulated sweetener
- • 15 g cocoa powder
- • 2 medium eggs
- • 4 mini creme eggs
- • 1/2 tsp icing sugar
Preparation Steps
Preheat the oven to 160°C fan. Use a little reduced-fat spread to grease the ramekins.
Place the flour, reduced-fat spread, sweetener, cocoa and eggs in a mixing bowl. Mix together until the spread is fully mixed in and you have a smooth batter.
Pour the batter into the ramekins and then pop a mini creme egg in the middle of each. Press them down and use a teaspoon to lightly cover the top with cake batter.
Place the ramekins on a small baking tray and place in the centre of the oven. Cook for 8-10 minutes until the top is risen and spongy but still gooey in the centre.
Allow to stand for 5 minutes, then dust the tops with icing sugar and serve immediately.