Chocolate Amaretti Puddings

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 7 1/8 ounces butter, plus extra for pans
• 7 1/8 ounces chocolate (70% cocoa solids)
• 4 eggs (room temperature)
• 7 1/8 ounces dark muscovado sugar
• 4 7/8 ounces ground almonds
• 7/8 ounce plain flour, plus extra for dusting
• 1 teaspoon baking powder
• 4 tablespoons amaretto liqueur
• 10 amaretti
• 5 tablespoons double cream
• 4 7/8 ounces golden syrup
• 3 1/2 ounces bar chocolate (70% cocoa solids)
• 2 tablespoons amaretto liqueur
• salted almond, brittle
• chocolate curls

Recipe

• 1 puddings:.
• 2 heat oven to 180c/gas(356ºf)and put on a full kettle.
• 3 have a large roasting tin ready.
• 4 butter 10 squares of foil, each about 5 7/8 x 5 7/8". butter 10 x 6 3/4 oz mini pudding pans, dust with flour, then tap out the excess.
• 5 cut 10 small circles of baking paper to fit the bottoms and drop one into each tin.
• 6 melt the butter and chocolate together in a pan, heating gently and stirring every so often.
• 7 set aside to cool.
• 8 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.
• 9 mix the ground almonds, flour and baking powder together.
• 10 splash 1 tbsp amaretto over the biscuits.
• 11 fold the cooled chocolate mix into the whisked egg and sugar using a large metal spoon.
• 12 follow with the flour mix, then work in the amaretto.
• 13 fill the pans one-third full, then drop in an amaretti biscuit and top up with mix, leaving a 3/8" gap between the top of the mix and the edge of the pans.
• 14 loosely scrunch a foil square over the top of each pan.
• 15 put the pans in the roasting pan and pour hot water around - it should come about halfway up the sides of the puddings.
• 16 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.
• 17 sauce:.
• 18 meanwhile, make the fudgy sauce.
• 19 melt all of the ingredients together in a heavy-based pan, stirring until the sugar dissolves.
• 20 set aside.
• 21 keep in the fridge for up to 2 days,then reheat on the hob or in the microwave on high for 1 minute
• 22 serve and decorate:.
• 23 turn onto plates and spoon over some of the sauce, allowing it to ooze over the edges.
• 24 sprinkle with shards of salted almond brittle & chocolate curls.
• 25 serve right away.