Happy weekend… : )
Donna Hay’s molten dulce de leche lava cakes
2 egg yolks, extra
1 teaspoon vanilla extract
1½ cups (450g) store-bought dulce de leche
¼ cup (35g) plain (all-purpose) flour, sifted
store-bought vanilla ice-cream, to serve
Preheat oven to 220°C (425°F). Place the eggs, extra yolks and vanilla in the bowl of an electric mixer and whisk for 4–5 minutes or until very thick and pale. Add the dulce de leche and whisk on low speed until just combined.
Add the flour and carefully fold through the mixture. Divide the mixture between 4 x 1-cup-capacity (250ml) metal dariole moulds.
Place the moulds on a small baking tray and cook for 10–12 minutes or until golden brown but still slightly soft in the middle. Allow to stand in the moulds for 1 minute.
Using a small knife, carefully loosen the edges of the mould and invert the puddings onto plates. Serve immediately with ice-cream.
This recipe is from Donna’s latest Winter issue – loving!
Chilly winter days are the perfect excuse to stay in and enjoy a few blissful hours of cooking. Spend time in the kitchen with our new ideas using creamy polenta, spicy chorizo and in-season winter veg. Our feel-good green soups are a warming pick-me-up on cooler nights, and, of course, our inspiring desserts are the sweetest way to winter comfort
The issue in on sale now online, in newsagents and supermarkets
You can also follow them here @donnahaymagazine
A HUGE thank you to Donna and her team for sharing this recipe with us. xxx
+ stay tuned, we have more recipes to share : )
+ CLICK HERE for more of Donna’s recipes on bellaMUMMA