Bunet
Bunet is a Piedmontese dessert, traditionally eaten during the colder months. Similar to a crème caramel but with the addition of rum, cocoa and amaretti biscuits, this luxurious Italian dessert is sure to please anyone with a sweet tooth.
Ingredients
Caramel sauce
- 2 tbsp of caster sugar
- 60ml of water
Pudding
- 6 tbsp of caster sugar
- 4 medium eggs
- 500ml of milk
- 3 tbsp of unsweetened cocoa powder, sifted
- 30ml of rum
- 70g of amaretti biscuits, crumbled
To serve
- amaretti biscuits
Method
1
Preheat the oven to 180°C/gas mark 4
2
To make the caramel, place the sugar and water in a small saucepan set over a medium heat. Bring to a gentle boil and allow the caramel to darken and thicken. Remove from the heat and divide the caramel between 6 pudding moulds. Set aside
3
Next, place the eggs and sugar in a large bowl and whisk until the sugar has dissolved and the eggs are pale and airy. Add the milk, cocoa, rum and crumbled amaretti, then whisk until fully combined
4
Pour the mixture into the moulds, then place the moulds in a deep tray filled with water to create a bain-marie. Place in the oven and cook for 35 to 40 minutes, or until cooked through –– use a toothpick to test for doneness: it should come out clean from the centre of one of the puddings
5
Remove from the oven and allow to cool completely, then refrigerate for at least 2 hours – or better still, overnight – before serving. Serve chilled with a couple of extra amaretti biscuits as a decoration
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Bunet
