Custard Lava Cakes
Pour the First Choice Custard into an ice tray. Fill 12 holes and freeze overnight or until set.
Preheat the oven to 170°C and grease a 12 hole muffin pan very well. Spoon about 5 ml of cake flour in each hole and shake to dust them with flour.
Sieve together the flour, baking powder and castor sugar in a medium-sized bowl.
In another bowl combine the First Choice Custard, First Choice Amasi, sunflower oil, vanilla essence, eggs and the lemon zest. Beat well together.
Make a hole in the centre of the dry ingredients and pour in the mixture of the liquid ingredients.
Use a metal spoon and mix together to make the batter.
Remove the First Choice Custard cubes from the freezer and remove them from the tray – keep aside.
Spoon one large tablespoon of batter into each muffin hole.
Add a frozen First Choice Custard cube to each muffin hole.
Add another large spoon of cake batter to each muffin hole, covering the custard cube.
Bake for about 16-18 minutes until the lava cakes are cooked and golden brown.
Allow cooling for at ±15 minutes before removing the cakes from the muffin pan, taking care not to break the cakes.
Serve with scoops of ice-cream and garnish with lemon slices. Dust with icing sugar.
Ingredients
Directions
Pour the First Choice Custard into an ice tray. Fill 12 holes and freeze overnight or until set.
Preheat the oven to 170°C and grease a 12 hole muffin pan very well. Spoon about 5 ml of cake flour in each hole and shake to dust them with flour.
Sieve together the flour, baking powder and castor sugar in a medium-sized bowl.
In another bowl combine the First Choice Custard, First Choice Amasi, sunflower oil, vanilla essence, eggs and the lemon zest. Beat well together.
Make a hole in the centre of the dry ingredients and pour in the mixture of the liquid ingredients.
Use a metal spoon and mix together to make the batter.
Remove the First Choice Custard cubes from the freezer and remove them from the tray – keep aside.
Spoon one large tablespoon of batter into each muffin hole.
Add a frozen First Choice Custard cube to each muffin hole.
Add another large spoon of cake batter to each muffin hole, covering the custard cube.
Bake for about 16-18 minutes until the lava cakes are cooked and golden brown.
Allow cooling for at ±15 minutes before removing the cakes from the muffin pan, taking care not to break the cakes.
Serve with scoops of ice-cream and garnish with lemon slices. Dust with icing sugar.