Chocolate amaretti puddings

Recipe uploaded by

Jane Hornby

3 ratings

Recipe by Jane Hornby

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat oven to 200C/fan 180C/gas 6 and put on a full kettle. Have a large roasting tin ready. Butter 10 squares of foil, each about 15 x 15cm. Butter 10 x 200ml mini pudding tins, dust with flour, then tap out the excess. Cut 10 small circles of baking paper to fit the bottoms and drop one into each tin.
2. Melt the butter and chocolate together in a pan, heating gently and stirring every so often. Set aside to cool. Meanwhile, put the eggs and sugar into a large bowl and whisk with electric beaters for 10 mins, or until the mix is thick and foamy and holds a trail for a few seconds.
3. Mix the ground almonds, flour and baking powder together. Splash 1 tbsp amaretto over the biscuits. Fold the cooled chocolate mix into the whisked egg and sugar using a large metal spoon. Follow with the flour mix, then work in the amaretto.
4. Fill the tins one-third full, then drop in an amaretti biscuit and top up with mix, leaving a 1cm gap between the top of the mix and the edge of the tins. Loosely scrunch a foil square over the top of each tin. Put the tins in the roasting pan and pour hot water around - it should come about halfway up the sides of the puddings. Bake for 30 mins, then insert a skewer into one; a few damp crumbs should stick to the skewer - you don't want the puds to be totally dry.
5. Meanwhile, make the fudgy sauce. Melt all of the ingredients together in a heavy-based pan, stirring until the sugar dissolves. Set aside. Keep in the fridge for up to 2 days,then reheat on the hob or in the microwave on High for 1 min. To serve the puddings, turn onto plates and spoon over some of the sauce, allowing it to ooze over the edges. Sprinkle with shards of Salted almond brittle and serve straight away.

Make it in a loaf tin

Butter, flour and bottom-line a 900g loaf tin and fill with the mix, layering biscuits here and there. Cover loosely with foil and bake in a bain marie, as before, for 1 hr to 1 hr 15 mins, testing with a skewer, as before. Turn onto a platter, top with sauce and brittle, then cut into slices to serve.

Per serving

805 kcalories, protein 12g, carbohydrate 70g, fat 54 g, saturated fat 24g, fibre 4g, salt 1.07 g

Latest comments and suggestions

• Amanda

  18 December 2007

  Amanda rated and commented on this recipe

  

  I made the loaf version of this - it took ages to cook about 1hr 45 mins. The taste however was devine. I would definately make again but not serve it with the Almond Brittle as I found that this did not compliment the pudding. Clotted cream worked a treat though :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Fi's recipes

  25 February 2008

  Fi's recipes rated and commented on this recipe

  

  Made the loaf version and 1hr 15 mins was perfect but didn't make the brittle. This was the star of my dinner party and was absolutely fantastic - even the next day served cold with cream.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jackies fav

  25 March 2008

  jackies fav commented on this recipe

  Made the loaf tin version, we found it very very very sweet, the fudgey sauce was just too much, I agree with the earlier comment that clotted cream would have been much better, and similarly the peanut brittle although very nice did absolutely nothing for the dish.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Katie

  17 April 2008

  Katie rated and commented on this recipe

  

  Gorgeous! Fairly easy to make -even nice cold if you have any left over the next day!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3202/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

FOR THE PUDDINGS

• 200g butter , plus extra for the tins
• 200g plain chocolate (70% cocoa solids)
• 4 eggs (room temperature)
• 200g dark muscovado sugar
• 140g ground almonds
• 25g plain flour , plus extra for dusting
• 1 tsp baking powder
• 4 tbsp Amaretto liqueur
• 10 amaretti biscuits

FOR THE SAUCE

• 5 tbsp double cream
• 140g golden syrup
• 100g bar plain chocolate (70% cocoa solids)
• 2 tbsp Amaretto liqueur

TO DECORATE

• Salted almond brittle (see 'Goes well with' below)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8 - 10

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Ingredients

FOR THE PUDDINGS

• 200g butter , plus extra for the tins
• 200g plain chocolate (70% cocoa solids)
• 4 eggs (room temperature)
• 200g dark muscovado sugar
• 140g ground almonds
• 25g plain flour , plus extra for dusting
• 1 tsp baking powder
• 4 tbsp Amaretto liqueur
• 10 amaretti biscuits

FOR THE SAUCE

• 5 tbsp double cream
• 140g golden syrup
• 100g bar plain chocolate (70% cocoa solids)
• 2 tbsp Amaretto liqueur

TO DECORATE

• Salted almond brittle (see 'Goes well with' below)

Per serving

805 kcalories, protein 12g, carbohydrate 70g, fat 54 g, saturated fat 24g, fibre 4g, salt 1.07 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk