A simple, old-fashioned chocolate pudding, which can be served either warm or chilled and is very easy to prepare. The addition of amaretto liqueur in this recipe gives it a bit of a kick but not too much. A perfect dessert to serve when you are in the mood for a little romance!
- 500 ml milk
- 15 g plain flour
- 30 g caster sugar
- 1 vanilla pod, halved lengthways, seeds removed
- 80 ml amaretto liqueur
- 100 g dark chocolate, finely chopped
- 50 g unsalted butter
- 30 g amaretti biscuits, crushed
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.