Chocolate and Amaretto Pudding

8 Apr

Chocolate and Amaretto Pudding recipe by Antonio Carluccio + Gennaro Contaldo

With hands the size of a bricks, impressive all-year-round tan and warm “long lost uncle” personas, Antonio Carluccio and Gennaro Contaldo are undoubtedly London’s favourite Napoletani with restaurants scattered all over the UK. This simple, old-school ‘budino’ can be served either warm or chilled and is very easy to master . Add some Amaretto liqueur to give it a bit of  kick.

500ml milk
15g plain flour
30g caster sugar
1 vanilla pod, halved lengthways
and seeds removed
80ml Amaretto liqueur
100g dark chocolate, finely
50g unsalted butter
30g amaretti biscuits, crushed


Put the milk in a saucepan and warm over a low heat.

Combine the flour, sugar and vanilla seeds in a medium-sized saucepan, add a little of the milk and whisk to a smooth paste. Add the remainder of the milk and warm over a low heat, whisking all the while to prevent lumps from forming. Stir in the Amaretto liqueur and continue to whisk until the mixture has begun to thicken. Remove from the heat, add the chocolate and butter and stir to combine.

Spoon the mixture into serving glasses and serve either warm or cold, topped with the crushed amaretti biscuits.

Source: Two Greedy Italians


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