Hot Maltesers pudding with caramel sauce

Preheat the oven to 200°C/gas mark 6. Grease 6 individual oven-proof dishes or ramekins.

Place the Maltesers in a large mixing bowl along with the sugar, flour and 25g cocoa.

Whisk together the yoghurt, vanilla, eggs and butter. Pour into the flour mixture and stir until combined. Transfer to the dishes.

Make a caramel by dissolving the sugar in the water then bubble until golden without stirring. Pour in 300ml boiling water - being careful as it may splutter stir in the remaining cocoa then gently pour over the pudding batter.

Bake for 20-25 minutes until the sponge is springy to the touch.

Serve with crème fraiche or vanilla ice cream.