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1
Preheat the oven to 200C/gas mark 6.
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2
Grease your ramekins very well with butter.
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3
Sprinkle the sugar into the greased ramekins and shake about so the sides and base are covered.
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4
Place the chocolates and golden syrup into a heatproof bowl and set over a pan of barely simmering water.
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5
Allow the chocolate to slowly melt together with the syrup, stirring occasionally.
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6
Remove from the heat and allow to cool, but not set.
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7
Meanwhile, put the egg whites into a mixing bowl and whisk until they are fluffy and stiff.
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8
Beat the egg yolks into the chocolate along with the mayonnaise.
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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.
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10
Divide the mixture between the ramekins, cleaning the rim of each with your thumb.
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11
Set on to the baking sheet and bake for 1012 minutes, or until beautifully risen.
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12
They may crack on top, but who cares youre going to be diving in soon anyway.
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13
To make the sauce, simply place the chocolate and cream in a heatproof bowl and set over a pan of simmering water.
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14
Stirring occasionally, allow the chocolate to melt into the cream until you have a smooth, glossy sauce.
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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.