- To prepare the caramel, place a saucepan over a low heat and add the sugar a little at a time it until it has all dissolved. Continue to heat until the liquid turns a warm caramel colour but make sure not to burn it otherwise it will taste bitter.
- Once the caramel is ready, pour a little into 4 aluminium cups just covering the base. Put to one side to rest.
FOR THE BUDINO
- Preheat the oven to 180ºC/gas mark 4.
- Put the milk and the cocoa powder into a saucepan and place it over a medium heatam
- Stir with a whisk until the milk starts to boil. Remove the pan from the stove, add the chocolate and stir until it melts.
- In another bowl, whisk the eggs and sugar together until thick and creamy.
- Pour this mixture into the milk and continue to stir, then add the crushed Amaretti biscuit and the Amaretto liqueur.
- When everything is thoroughly mixed together, pour the mixture into the 4 aluminium cups on top of the caramel and place the cups in a deep-sided roasting tray filled with enough water to reach half way up the sides.
- Place the tray in the preheated oven for 20–25 minutes until cooked (a skewer inserted into the centre of the puddings should come out clean when the budino are ready).
- Remove the cups from the hot tray and leave them to cool down then place in fridge for at least 2 hours.
- Before serving, whip the cream until soft peaks form and place a scoop on the side of each plate.
- De-mould the budino and place it beside the cream and sprinkle with the crushed Amaretti biscuits.
Too tired to cook? Try recipes like this and more at Union Street Café — book your table now.