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- Piemonte Pudding
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- Ingredients:
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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 180°C (350°F) 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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