Lemon 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
- • 25 g white granulated sweetener
- • 2 medium eggs
- • 1/2 lemon (juiced and zested)
- • 1 tsp lemon flavouring
- • 4 tsp lemon curd
- • a little extra reduced-fat spread (for greasing)
- • 1/4 tsp icing sugar (for dusting (optional))
Preparation Steps
Preheat the oven to 160°C and grease 4 ramekin dishes (125ml) with a little extra reduced-fat spread.
Place the self-raising flour, spread, sweetener, eggs, lemon flavouring and lemon juice into a mixing bowl. Beat together for 1-2 minutes using an electric whisk or wooden spoon, until smooth and creamy.
Divide the mixture between the ramekin dishes. Drop a teaspoonful of lemon curd into the centre of each.
Set the dishes on a baking tray and place in the preheated oven for 8-10 minutes, until risen and spongy – they should still be runny in the centre.
Remove from the oven and sprinkle with the lemon zest and a little icing sugar if you like. Serve alone, or with a swirl of reduced fat aerosol cream or a little custard.