Piedmontese Chocolate and Amaretti Pudding with Caramel

What you need

• 100 g (1/2 cup) granulated sugar, for the caramel
• 4 large eggs
• 120 g (1/2 cup plus 1 tbsp) caster sugar, for the custard
• 35 g (1/3 cup) unsweetened cocoa powder, sifted
• 1 pinch salt
• 500 ml (2 cups) whole milk
• 130 g (4 1/2 oz) amaretti biscuits, 100 g go into the custard, 30 g are kept for serving
• 30 ml (2 tbsp) amaretto liqueur, or dark rum

Method

Restated from the original video

1. 1

   Heat a conventional oven to 160 °C (325 °F). Put a kettle of water on to boil.

2. 2

   Put the granulated sugar and 30 ml (2 tbsp) of water in a small saucepan over medium heat. Without stirring, swirl the pan now and then until the sugar melts and turns deep amber, 6-8 min. Take it off the heat as soon as it smells toasty, since it turns bitter fast.

3. 3

   Pour the caramel into a 1.5 liter (6 cup) loaf tin and tilt the tin to coat the bottom. Be careful, the tin gets hot.

4. 4

   Crush the amaretti in a bag with a rolling pin. Measure 100 g of fine crumbs for the custard and keep the rest for serving.

5. 5

   Beat the eggs gently with a fork, just to break them up. Stir in the caster sugar, then sift in the cocoa and add the salt.

6. 6

   Stir in the milk a little at a time until smooth, then the amaretto and the 100 g of crushed amaretti.

7. 7

   Pour the mixture into the tin over the caramel. Stand the tin in a roasting dish and fill the dish with boiling water until it reaches the midpoint of the tin.

8. 8

   Bake 50-60 min, until the custard is set at the edges with a slight wobble in the center.

9. 9

   Lift the tin out of the water and cool to room temperature. Cover and chill for at least 4 hours, or overnight.

10. 10

    Run a thin knife around the inside of the tin. Hold the base of the tin in hot water for 30 seconds to loosen the caramel, then turn the bonet out onto a plate with a rim.

11. 11

    Spoon the caramel left in the tin over the top and scatter the reserved crushed amaretti. Serve in slices.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.