Chocolate Almond Puddings With Amaretti Crumb Topping Food

CHOCOLATE AMARETTI PUDDINGS

Chocolate amaretti puddings image

A dream pudding that words can't explain. Make it for yourself and share it if you can!

Provided by Jane Hornby

Categories Afternoon tea, Dessert, Dinner, Treat

Time 50m

Number Of Ingredients 14

Ingredients

200g butter , plus extra for the tins
200g plain chocolate (70% cocoa solids)
4 eggs (room temperature)
200g dark muscovado sugar
140g ground almond
25g plain flour , plus extra for dusting
1 tsp baking powder
4 tbsp Amaretto liqueur
10 amaretti biscuits
5 tbsp double cream
140g golden syrup
100g bar plain chocolate (70% cocoa solids)
2 tbsp Amaretto liqueur
Salted almond brittle (see 'Goes well with' below)

Steps:

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.

Nutrition Facts : Calories 805 calories, Fat 54 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 57 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.07 milligram of sodium

CHOCOLATE-ALMOND PUDDINGS WITH AMARETTI CRUMB TOPPING

Chocolate-Almond Puddings with Amaretti Crumb Topping image

Categories Chocolate Dairy Nut Dessert Low Fat Summer Bon Appétit Vegetarian Pescatarian Peanut Free Kosher

Yield Makes 4 Servings

Number Of Ingredients 7

Ingredients

2 cups low-fat (1%) milk
1/2 cup sugar
1/3 cup unsweetened cocoa powder
2 tablespoons plus 2 teaspoons cornstarch
1 teaspoon vanilla extract
1/4 teaspoon almond extract
4 amaretti cookies (Italian macaroons), coarsely crumbled (about 1/4 cup)

Steps:

Bring milk to simmer in heavy small saucepan. Whisk sugar, cocoa powder and cornstarch in heavy medium saucepan to blend. Gradually whisk in hot milk. Whisk over medium heat until mixture comes to boil, thickens and is smooth, about 4 minutes. Remove mixture from heat; let stand 2 minutes. Whisk in vanilla and almond extracts. Divide pudding among four 3/4-cup soufflé dishes or custard cups. Refrigerate until cold, about 2 hours. (Can be prepared up to 1 day ahead. Cover and keep refrigerated.) Sprinkle with crumbled amaretti and serve.

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