Chocolate amaretti puddings

Chocolate amaretti puddings

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(10 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 a dairy product made from separating whole milk or cream into fat and…

    • 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

      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 biscuits

    For the sauce

    • 5 tbsp double cream
    • 140g golden syrup
      Golden syrup

      Golden syrup

      goal-dun sir-rup

      Golden syrup is a translucent, golden-amber coloured, sweet 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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    17th Apr, 2008
    Gorgeous! Fairly easy to make -even nice cold if you have any left over the next day!
    25th Mar, 2008
    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.
    25th Feb, 2008
    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.
    18th Dec, 2007
    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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