Microwave 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
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.
Place all 4 ramekins into the microwave. Cover loosely with cling film and cook on high for 11/2-2 minutes. Check on the cakes after about a minute and continue cooking if needed. The cakes will be ready when they're risen and spongy but still runny in the centre. Leave to stand for 5 minutes, then remove the cling film.
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.