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.