Piedmont · Italy by Taste

Bonet

A cocoa-and-amaretti pudding with a caramel top. Make it ahead so it has time to cool and set before you turn it out.

Recipe at a glance

Serves6–8

Prep20 minutes

Cook50–65 minutes + cooling

ChillAt least 4 hours

Ingredients

500 ml whole milk
4 medium eggs
80 g caster sugar for the pudding
60 g dry amaretti, finely crushed
35 g unsweetened cocoa powder
20 ml dark rum, optional
100 g caster sugar and 2 tablespoons water for the caramel

Method

Heat the oven to 160°C conventional. Melt the caramel sugar with its water in a small pan until amber, then carefully coat the base of a 1-litre pudding mould.
Stir the eggs and pudding sugar without whipping. Mix in the crushed amaretti, sifted cocoa, milk and optional rum. Pour into the mould.
Place the mould in a deep roasting tin. Add hot water to reach about halfway up its sides. Bake for 50–65 minutes, until the edges are set and the centre has a slight wobble.
Lift out of the water bath. Cool, then refrigerate for at least 4 hours. Loosen the edges and invert onto a plate to serve with the caramel.

Ingredient notes

Contains eggs, milk and the ingredients of your amaretti, commonly almonds; check the biscuit label for gluten and other allergens. Rum can be omitted. Hot caramel requires careful handling.

Italy by Taste home adaptation, guided by regional references. Not kitchen-tested for this edition.