Make pistachio paste. Blend 50g of pistachios until a paste is achieved. (I used a mortar and pestle after blending because the blender was too big for the amount) This process takes some time but eventually the crumbs will look damp, then clump and finally ball up and then turn into a paste almost like a nut butter.

Prep your moulds. Grease the inside of your moulds with butter. Dust flour inside and tap out the excess.

Preheat the oven to 180 degrees

Make the pistachio cream. In a saucepan add the pistachio paste, the white chocolate and the milk and place on a very very gentle heat. Using a spatula mix and mash the chocolate and paste, removing from the heat often so as not to scorch the chocolate. Continue to do this until a smooth homogenous cream has formed.

Melt the butter and add it to the cream in a bowl. Add the ground pistachio flour, the eggs, the vanilla, sugar, a pinch of salt and mix with a whisk. Lastly add the flour and whisk again until the mix is homogenous.

Spoon the mixture into the moulds evenly and leaving at least a cm space at the top.

Bake the lava cakes for 11-13 minutes only (better to go shorter time then longer). Remove the lava cakes as soon as the timer goes. Go around the outside with the back of a long thin thing. (I used the handle of a dessert spoon) and invert and un mould onto plates after 1-2 minutes.

Then serve with whatever you want. Powdered sugar, vanilla ice cream, whipped cream perhaps some berry syrup. Or just eat it on its own.