Chocolate amaretti puddings

Chocolate amaretti puddings

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(8 ratings)

By

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Cooking time

Prep: 20 mins Cook: 30 mins

Skill level

Moderately easy

Servings

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 info

Nutrition per serving

kcalories
805
protein
12g
carbs
70g
fat
54g
saturates
24g
fibre
4g
sugar
57g
salt
1.07g

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)

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Method

  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.

Recipe from Good Food magazine, January 2007

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Comments

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

patchworksue's picture
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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
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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
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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
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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
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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 :)

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