Chocolate amaretti puddings

Chocolate amaretti puddings

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(9 ratings)

Prep: 20 mins Cook: 30 mins

More effort

Serves 8 - 10
A dream pudding that words can't explain. Make it for yourself and share it if you can!

Nutrition and extra info

Nutrition: per serving

  • kcal805
  • fat54g
  • saturates24g
  • carbs70g
  • sugars57g
  • fibre4g
  • protein12g
  • salt1.07g
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    For the puddings

    • 200g butter, plus extra for the tins



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 200g plain chocolate (70% cocoa solids)
    • 4 egg (room temperature)



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 200g dark muscovado sugar
    • 140g ground almond
    • 25g plain flour, plus extra for dusting
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 4 tbsp Amaretto liqueur
    • 10 amaretti biscuit

    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)


      arr-mund or al-mund

      Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…


    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.

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    Comments, questions and tips

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    Comments (14)

    griffithscm's picture

    Very goo, easy to make. I made the sauce a little less sweet with less golden syrup.

    vulpine_vixi's picture

    Too late for redsix, but when it says sugar, it means the dark muscavado sugar. I haven't made this yet, but it sounds delicious.

    sabrina74's picture

    FAB pudding made last night for christmas, after drizzling over the fudge sauce. i crushed some spare amaretti biscuit (crushed in bag with rolling pin) sprinkled them on top. didnt fancy the brittle, i served mine hot with vanilla ice cream, will serve cold today with cream. i made the loaf, was perfectly cooked after 1 hour, will make again, but may try the biscotti biscuit they sell in coffee shops (really hard) as i fancy getting more of a crunch! delicious, very easy, looks and tastes impressive, best pudding i have made from this site!

    redsix's picture

    Instruction 5 says to stir until the sugar has melted. There's no sugar on the list of ingredients! I've got visitors coming in two hours. Help!!

    sllyst's picture

    For me, this is the ultimate pudding! Just absolutely love.

    patchworksue's picture

    this pud is fab... made it 4 valentines day...very easy..i made mine in loaf tin....slices beautifully. sauce is lovely...will deff do again!

    pamjohnson3's picture

    This was just brilliant! I cooked them in individual metal pudding tins and 30mins was perfect timing. I did them in advance then just turned out and reheated on a baking tray for 10 mins and they were fine.
    Cooked half the amount and it made 5 OK.
    I think they would freeze but haven't tried it.

    fc135660's picture

    Is this freezable??

    cakeanyone's picture

    I made the loaf version and checked after 1hr 10 mins and all the gooeyness had disappeared! It was really moist though and tasted delicious but if I made it again I'd start checking after an hour - think my loaf tin was slightly smaller than suggested as I had some mixture left over, so was my fault. Very very rich!

    akapuleran's picture

    Can this be made in advance and reheated?

    katie_a49's picture

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

    jackieash's picture

    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.

    fibo74's picture

    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.

    burns_aj's picture

    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 :)

    Questions (5)

    Foodmonster2's picture

    I have the same question: can it be made ahead? Does anybody know? I would like to make it for our family xmas party this weekend...

    goodfoodteam's picture

    We think if you bake them and then reheat the puddings you might lose the moist centre, although as it is served with the chocolate sauce it probably wouldn't matter too much. The alternative is to make and freeze them straight away then cook them from frozen on the day adding 5-10 minutes to the baking time.

    corneliafick's picture

    The recipe for the sauce doesn't seem correct. The ingredients for the sauce does not mention sugar, yet the instructions refer to sugar. Please advise?

    corneliafick's picture

    Is it possible to make the dessert, but to not bake it until we have dinner? It would be nice to serve it warm out the oven.
    How well do these desserts freeze? Must they be frozen baked, or unbaked?

    4ndi's picture

    did you try this?

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