Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6; grease 8 holes of a muffin tin. Combine the butter and chocolate spread.
2. Unroll the pastry onto a lightly floured surface and roll it out so it’s slightly longer and wider. Cut in half lengthways and brush each piece with half of the chocolate spread mixture. Roll each half up along the longest edge as tightly as you can, then using a sharp knife cut it all the way down the centre lengthways, so you have two lengths. Cut each of these lengths in half. Take each piece and roll it around your finger like a snail, then tuck it into the muffin tin. Repeat until you have 8 cruffins. Bake for 25-30 minutes, or until golden and risen. When cool enough to handle, twist out of the tin and cool on a wire rack. Once cool, roll in the sugar to coat.
3. Meanwhile, whisk together the egg yolks, sugar and both flours in a bowl. Put the milk and Ovaltine in a pan and heat over a medium heat until it reaches boiling point. Remove from the hob and slowly whisk into the egg mixture. Pour this back into the pan and continue to cook for 8-10 minutes, stirring frequently, until thickened. Remove from the heat and cover with clingfilm to prevent a skin from forming.
4. Using a plain piping nozzle, make a hole in the centre of each cruffin, removing a little of the pastry. Pipe the custard into the core of the cruffin and finish with a sprinkle of Maltesers. Best eaten on the day of baking.