Hokey pokey 500g/1 lb caster sugar 150g/5 oz golden syrup 5 tbsp bicarbonate of soda 3 big handfuls of shelled pistachios, chopped Crème fraiche, to serve Preheat the oven to 170C/325F/Gas 3. Grease a baking dish with a littlebutter. Melt the chocolate and butter together in a heatproof bowl over a pan of just simmering water - be careful not to allow the base of the bowl to touch the surface of the water. Keep warm. Meanwhile, whisk the eggs and sugar together in an electric mixer or with handheld electric whisk for 10 minutes until light, fluffy and tripled in volume. Fold the chocolate and a pinch salt through the beaten egg mix and mix until thoroughly combined. Fill baking dish two-thirds full with the cake mix. Place in your largest baking tray and pour the water from a just-boiled kettle into the baking tray so that it reaches two-thirds up the side of the ramekins. Place in the oven for 15 minutes until just firm on top and remove from the water to cool. Meanwhile, line a baking tray with greaseproof paper. Place the sugar andgolden syrup in your largest pan and place on a medium-high heat. Cook, whisking constantly until it begins to burn and turn a deep brown chestnut colour. Very careful stir in the bicarbonate of soda, then quickly and carefully pour into the lined baking tray. Leave to cool, then break into small pieces. Any excess can be stored an airtight container. Give everyone a scoop of chocolate. Spoon over some crème fraiche then generously scatter with hokey pokey and pistachios.