Servings: 6
Calories: 158kcal
Ingredients
Caramel Sauce
- 2 fl oz water
- 2 tbsp caster sugar
Pudding
- 5 tbsp caster sugar
- 1 pint milk whole
- 3 tbsp cocoa powder unsweetened
- 1 fl oz rum
- 2 ½ oz amaretti crumbled
To serve
- 12 units amaretti cookies whole
Instructions
- Start by preheating the oven to 350°F/180°C.
- To make the caramel, place the sugar and water in a small saucepan set over a medium heat. Bring to a gentle boil and allow the caramel to darken and thicken. Remove from the heat and divide the caramel between 6 moulds. Set aside.
- Place the eggs and sugar in a large bowl and whisk until the sugar has dissolved and the eggs are pale and airy.
- At this point add the milk, cocoa, rum and crumbled amaretti, then whisk until fully combined. It is important to properly mix thee ingredients to avoid the creation of lumps.
- Pour the mixture into the moulds, then place the moulds in a deep tray filled with hot water to create a bain-marie. I recommend the water to be already warm to avoid thee cake to be exposed too long to the heat of the oven.
- Place in the oven and cook for 35 to 40 minutes, or until cooked through –– use a toothpick to test for doneness: it should come out clean from the centre of one of the pudding.
- Remove from the oven and allow to cool completely, then refrigerate for at least 6 hours – or better overnight – before serving.
- Flip the mould over a plate, the dessert should come out easily. You can add one or 2 amaretti cookies as decoration and serve it cold with a spoon.
Nutrition
Calories: 158kcal | Carbohydrates: 32g | Protein: 6g | Fat: 2g | Sodium: 73mg | Potassium: 180mg | Fiber: 1g | Sugar: 28g | Vitamin A: 155IU | Calcium: 104mg | Iron: 1mg
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