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Piemonte Pudding
Piemonte Pudding
(Bonet)
 
 
Ingredients:

18 fl oz (500 ml) milk
4 eggs
5 and 1/2 oz (165 grams) caster or superfine sugar
2 oz (50 grams) Amaretti, crumbled
3 tablespoons dark chocolate, grated
2 fl oz (50 ml) rum (optional)

Directions:

Heat the milk to simmering point in a small saucepan, then remove from the heat.

Beat the eggs with 4 heaped tablespoons of the sugar in a bowl until pale and fluffy.

Gradually stir in the warm milk, then add the Amaretti, chocolate, and rum if using.

Mix well.

Put the remaining sugar in a small saucepan, add 2 tablespoons water and heat until caramelized.

When the sugar has begun to turn brown, remove it from the heat and pour into a warm rectangular mould, tipping and turning so that the caramel coats the base and sides evenly.

Leave to cool.

Preheat the oven to 180C (350F) Gas Mark 4.

Pour the chocolate mixture into the mould.

Stand the mould in a roasting tin, add boiling water to come halfway up the sides and bake for 1 hour or until a cocktail stick inserted into the center comes out clean.

Alternatively, simmer over a low heat for 1 hour.

Remove from the water bath and leave to cool, then turn out. Serves 6.

That's it!
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