-
1
Preheat the oven to 200C/gas mark 6.
-
2
Grease your ramekins very well with butter.
-
3
Sprinkle the sugar into the greased ramekins and shake about so the sides and base are covered.
-
4
Place the chocolates and golden syrup into a heatproof bowl and set over a pan of barely simmering water.
-
5
Allow the chocolate to slowly melt together with the syrup, stirring occasionally.
-
6
Remove from the heat and allow to cool, but not set.
-
7
Meanwhile, put the egg whites into a mixing bowl and whisk until they are fluffy and stiff.
-
8
Beat the egg yolks into the chocolate along with the mayonnaise.
-
9
Gently fold in the roughly bashed Maltesers, before very gently folding in the whisked whites you want the mixture to be a smooth, even-toned batter, though of course with humps of Malteser.
-
10
Divide the mixture between the ramekins, cleaning the rim of each with your thumb.
-
11
Set on to the baking sheet and bake for 1012 minutes, or until beautifully risen.
-
12
They may crack on top, but who cares youre going to be diving in soon anyway.
-
13
To make the sauce, simply place the chocolate and cream in a heatproof bowl and set over a pan of simmering water.
-
14
Stirring occasionally, allow the chocolate to melt into the cream until you have a smooth, glossy sauce.
-
15
To serve, tell the eater to take a spoonful out of the centre, then pour in some of glorious, warm sauce and top with crushed Maltesers.
