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For the puddings

For the sauce

To decorate

Nutrition: per serving

  • kcal805
  • fat54g
  • saturates24g
  • carbs70g
  • sugars57g
  • fibre4g
  • protein12g
  • salt1.07g
    low
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Method

  • step 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.

  • step 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.

  • step 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.

  • step 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.

  • step 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.

RECIPE TIPS
MAKE IT IN A LOAF TIN

Butter, 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.

Recipe from Good Food magazine, January 2007

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Comments, questions and tips (17)

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Overall rating

A star rating of 4.8 out of 5.10 ratings

griffithscm

A star rating of 5 out of 5.

Very goo, easy to make. I made the sauce a little less sweet with less golden syrup.

Foodmonster2

question

I have the same question: can it be made ahead? Does anybody know? I would like to make it for our family xmas party this weekend...

goodfoodteam avatar
goodfoodteam

We think if you bake them and then reheat the puddings you might lose the moist centre, although as it is served with the chocolate sauce it probably wouldn't matter too much. The alternative is to make and freeze them straight away then cook them from frozen on the day adding 5-10 minutes to the…

corneliafick

question

The recipe for the sauce doesn't seem correct. The ingredients for the sauce does not mention sugar, yet the instructions refer to sugar. Please advise?

corneliafick

question

Is it possible to make the dessert, but to not bake it until we have dinner? It would be nice to serve it warm out the oven. How well do these desserts freeze? Must they be frozen baked, or unbaked?

4ndi

did you try this?

vulpine_vixi

Too late for redsix, but when it says sugar, it means the dark muscavado sugar. I haven't made this yet, but it sounds delicious.

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