Lemon Lava Cakes

Lemon lava cakes (adapted from the original by Rachel Khoo)

Molten lemon curd erupts from these six, light lemony sponges. Serve with a dollop of creme fraiche.

Makes 6
100g soft unsalted butter, plus extra for greasing
80g caster sugar, plus 1 tbsp for dusting
2 eggs
2 tbsp whole milk
Zest of 3 lemons
100g plain flour

1 jar (212g) All About Lemons lemon curd

Spoon lemon curd into a disposable piping bag or a heavy-duty food bag.

3 Preheat the oven to 200C/400F/gas mark 6. Butter six ramekins and dust them with sugar.

4 To make the sponge, beat the butter and sugar until fluffy. Lightly beat the eggs and gradually add them to the mix, beating all the time, followed by the milk and lemon zest.

5 Sift the flour into the mix and incorporate well. Divide the cake batter between the ramekins until each is just over half full.

6 Take the piping or food bag and snip off the corner. Insert the tip into the centre of each batter-filled ramekin. Pipe the curd into each one until the ramekins are two-thirds full. Place them on a baking tray.

7 Bake for 15-20 minutes, or until the tops are golden and spring back when touched.

8 Immediately run a knife around the edges of the cakes before turning out from the ramekins on to plates. Serve straight away.