Bonet (Piedmontese Chocolate and Amaretti Pudding)
A chilled, silky chocolate custard with crushed amaretti and a dark caramel top. Piedmont's answer to creme caramel.
- Time1 hr 30 plus chilling
- LevelMedium
- Costabout £0.32 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Put the caramel sugar and water in a small pan over a medium heat. Do not stir, just swirl, for 8 to 10 minutes until deep amber. Pour at once into a 900 g loaf tin and tilt to coat the base and sides.
9 min - 2
Warm the milk in a pan until steaming but not boiling.
- 3
Whisk the eggs, custard sugar and cocoa together in a large bowl until smooth. Slowly whisk in the warm milk, then stir in the rum, vanilla and crushed amaretti.
- 4
Pour into the caramel tin. Stand the tin in a deep roasting tray and pour in boiling water to come halfway up its sides.
- 5
Bake for 50 to 55 minutes, until set with just a slight wobble in the middle. Lift out and cool, then chill for at least 6 hours.
52 min 30 s - 6
Run a knife round the edge, put a plate over the tin and flip. Slice and serve with the caramel sauce spooned over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.