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 eggs (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 is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 4 tbsp Amaretto liqueur
- 10 amaretti biscuits
For the sauce
- 5 tbsp double cream
- 140g golden syrup
Golden syrup is a clear, sparkling, golden-amber coloured, sweet…
- 100g bar plain chocolate (70% cocoa solids)
- 2 tbsp Amaretto liqueur
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.
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.
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.
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.
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 tinButter, 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.