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.