Lemon Lava Cakes

Preheat the oven to 160°C and 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.

Set the dishes on a baking tray and place in the preheated oven for 8-10 minutes, until risen and spongy – they should still be runny in the centre.

Remove from the oven and 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.