Mike's Lemon Drizzle Lava Cake
Is this lemon drizz even a lava cake? Well its, oozy, cakey and delicious so we think it counts. Try this for something more refreshing but equally as naughty as it's chocolatey cousin.
For The Ice Cream
- 600 ml double cream
- 397 g condensed milk
- 150 g fresh raspeberries
For The Curd
- 2 large eggs
- 2 egg yolks
- 75 g caster sugar
- 1 stick lemongrass
- 4 kaffir lime leaves, fresh or frozen
- 2 tbsp lemon zest (about 2 lemons)
- 120 ml lemon juice (about 2 lemons plus the 2 you zested)
- 25 g honey
- 50 g unsalted butter
For The Sponge
- 100 g unsalted butter, softened (+ extra for greasing)
- 80 g caster sugar (+ extra for dusting)
- 2 eggs
- 30 ml whole milk
- 2 limes
- 100 g plain flour
- 2 limes
- 100 g icing sugar
- 2 digestive biscuits (optional)
Make The Ice Cream
Whip the cream lightly until it forms soft peaks and stir through the condensed milk. Pour into a shallow container then ripple the mashed raspberries through and freeze for a couple of hours.
Make The Lemon Curd
Whisk together the eggs and sugar for the curd in a medium saucepan.Add the lemongrass, lime leaves, lemon zest and juice, then pour in the honey. Combine everything well. Put the mixture over a low heat and stir continuously until it coats the back of a spoon. Strain through a sieve into a mixing bowl, then dice the butter into small cubes and let in melt in the warm mixture. Cool at room temperature until no longer hot, then transfer to a piping bag and cool in the fridge for a few hours.
Make The Batter
Preheat the oven to 200°C. Grab 4 ramekins or 190ml pudding moulds. Grease the ramekins with a thin layer of butter. Tip caster sugar into the ramekins and roll them around the coat the whole inside.
In a bowl, beat the 100g of butter and 80g of sugar until fluffy. Beat in the eggs and the milk. Zest the limes and add that to the batter with the flour. Fully combine the mix. Divide the batter between 4 ramekins until they’re half full, then pipe about 1 tbsp of lemon curd into the centre of the batter and cover with a little more batter.
Put the ramekins onto a baking tray and bake for 13-15 minutes (it can take some experimentation with your oven and the size of your moulds!). While the fondants cook squeeze the juice of the limes into the icing sugar and mix to a smooth icing.
Carefully turn the fondants out onto plates using a kitchen towel. If using the biscuits, crumble them and create a mound on the plate. Place the raspberry ripple ice cream onto the biscuit, serve the fondant immediately and drizzle over the icing. Scatter over more biscuit if you want to.
Hungry for more? Try one of these!