Chocolate and lime lava puddings recipe
 Chocolate and lime is a wonderful combination making these melt-in-the-middle puddings reminiscent of old-fashioned sweets. You will end up with more curd than you need for the puddings, but slather any leftovers on toast or serve with ice cream. For this recipe, you will need 4 dariole moulds or ramekins with a 160ml/5½fl oz capacity. 3 limes, juice and zest100g/3½oz caster sugar1 large free-range egg, lightly whiskedpinch fine sea salt 25g/1oz cold unsalted butter, cut into small cubes 3 limes, juice and zest 100g/3½oz caster sugar 1 large free-range egg, lightly whisked pinch fine sea salt 25g/1oz cold unsalted butter, cut into small cubes 90g/3¼oz plain flour60g/2¼oz cocoa powder, plus an extra 2–3 tbsp for dustingpinch fine sea salt 150g/5½oz unsalted butter, softened, plus extra for greasing120g/4¼oz caster sugar2 large free-range eggs, lightly beaten3 tbsp cold espresso coffee100ml/3½fl oz full-fat milkvanilla ice cream or cream, to serve 90g/3¼oz plain flour 60g/2¼oz cocoa powder, plus an extra 2–3 tbsp for dusting pinch fine sea salt 150g/5½oz unsalted butter, softened, plus extra for greasing 120g/4¼oz caster sugar 2 large free-range eggs, lightly beaten 3 tbsp cold espresso coffee 100ml/3½fl oz full-fat milk vanilla ice cream or cream, to serve Method To make the curd, place all of the curd ingredients, except the butter, in a heatproof bowl set over a saucepan of barely simmering water. Stir constantly for 15 minutes or until the mixture has thickened enough to coat the back of a wooden spoon. Whisk in the butter, bit by bit. Carefully take the bowl off the pan and set aside to cool. To make the puddings, preheat the oven to 200C/180C Fan/Gas 6. Grease the dariole moulds (or ramekins) and dust with cocoa powder. Place on a baking tray.Whisk the flour, cocoa and salt together in a bowl. In a separate bowl, beat the butter and sugar together with an electric mixer until pale and fluffy. Gradually beat in the eggs and then the espresso. Stir in the flour mixture, alternating with the milk, until well incorporated.Fill each dariole mould one-third full with batter. Make a well in the centre of each and add a heaped tablespoon of the curd. Cover completely with the remaining batter and smooth the tops.Bake for 17–18 minutes, or until risen and firm to touch. Run a knife around the edges of the moulds, then invert onto plates and serve immediately with vanilla ice cream or cream. To make the curd, place all of the curd ingredients, except the butter, in a heatproof bowl set over a saucepan of barely simmering water. Stir constantly for 15 minutes or until the mixture has thickened enough to coat the back of a wooden spoon. Whisk in the butter, bit by bit. Carefully take the bowl off the pan and set aside to cool. To make the curd, place all of the curd ingredients, except the butter, in a heatproof bowl set over a saucepan of barely simmering water. Stir constantly for 15 minutes or until the mixture has thickened enough to coat the back of a wooden spoon. Whisk in the butter, bit by bit. Carefully take the bowl off the pan and set aside to cool. To make the puddings, preheat the oven to 200C/180C Fan/Gas 6. Grease the dariole moulds (or ramekins) and dust with cocoa powder. Place on a baking tray. To make the puddings, preheat the oven to 200C/180C Fan/Gas 6. Grease the dariole moulds (or ramekins) and dust with cocoa powder. Place on a baking tray. Whisk the flour, cocoa and salt together in a bowl. In a separate bowl, beat the butter and sugar together with an electric mixer until pale and fluffy. Gradually beat in the eggs and then the espresso. Stir in the flour mixture, alternating with the milk, until well incorporated. Whisk the flour, cocoa and salt together in a bowl. In a separate bowl, beat the butter and sugar together with an electric mixer until pale and fluffy. Gradually beat in the eggs and then the espresso. Stir in the flour mixture, alternating with the milk, until well incorporated. Fill each dariole mould one-third full with batter. Make a well in the centre of each and add a heaped tablespoon of the curd. Cover completely with the remaining batter and smooth the tops. Fill each dariole mould one-third full with batter. Make a well in the centre of each and add a heaped tablespoon of the curd. Cover completely with the remaining batter and smooth the tops. Bake for 17–18 minutes, or until risen and firm to touch. Run a knife around the edges of the moulds, then invert onto plates and serve immediately with vanilla ice cream or cream. Bake for 17–18 minutes, or until risen and firm to touch. Run a knife around the edges of the moulds, then invert onto plates and serve immediately with vanilla ice cream or cream.