Ingredients
FOR THE PUDDINGS
200g butter , plus extra for the tins
200g plain chocolate (70% cocoa solids)
4 eggs (room temperature)
200g dark muscovado sugar
140g ground almonds
25g plain flour , plus extra for dusting
1 tsp baking powder
4 tbsp Amaretto liqueur
10 amaretti biscuits
FOR THE SAUCE
5 tbsp double cream
140g golden syrup
100g bar plain chocolate (70% cocoa solids)
2 tbsp Amaretto liqueur
TO DECORATE
Salted almond brittle
A surprising topping for desserts – makes them that little bit extra special. Also delicious dipped in chocolate
recipe-imaACge-legacy-id--4753_11
Method
1.Heat oven to 200C/fan 180C/gas 6 and put on a full kettle. Have a large roasting tin ready. Butter 10 squares of foil, each about 15 x 15cm. Butter 10 x 200ml mini pudding tins, dust with flour, then tap out the excess. Cut 10 small circles of baking paper to fit the bottoms and drop one into each tin.
2. Melt the butter and chocolate together in a pan, heating gently and stirring every so often. Set aside to cool. 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.
3. Mix the ground almonds, flour and baking powder together. Splash 1 tbsp amaretto over the biscuits. Fold the cooled chocolate mix into the whisked egg and sugar using a large metal spoon. Follow with the flour mix, then work in the amaretto.
4. Fill the tins one-third full, then drop in an amaretti biscuit and top up with mix, leaving a 1cm gap between the top of the mix and the edge of the tins. Loosely scrunch a foil square over the top of each tin. Put the tins in the roasting pan and pour hot water around – it should come about halfway up the sides of the puddings. 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.
FOR THE PUDDINGS
200g butter , plus extra for the tins
200g plain chocolate (70% cocoa solids)
4 eggs (room temperature)
200g dark muscovado sugar
140g ground almonds
25g plain flour , plus extra for dusting
1 tsp baking powder
4 tbsp Amaretto liqueur
10 amaretti biscuits
FOR THE SAUCE
5 tbsp double cream
140g golden syrup
100g bar plain chocolate (70% cocoa solids)
2 tbsp Amaretto liqueur
TO DECORATE
Salted almond brittle
A surprising topping for desserts – makes them that little bit extra special. Also delicious dipped in chocolate
recipe-imaACge-legacy-id--4753_11
Method
1.Heat oven to 200C/fan 180C/gas 6 and put on a full kettle. Have a large roasting tin ready. Butter 10 squares of foil, each about 15 x 15cm. Butter 10 x 200ml mini pudding tins, dust with flour, then tap out the excess. Cut 10 small circles of baking paper to fit the bottoms and drop one into each tin.
2. Melt the butter and chocolate together in a pan, heating gently and stirring every so often. Set aside to cool. 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.
3. Mix the ground almonds, flour and baking powder together. Splash 1 tbsp amaretto over the biscuits. Fold the cooled chocolate mix into the whisked egg and sugar using a large metal spoon. Follow with the flour mix, then work in the amaretto.
4. Fill the tins one-third full, then drop in an amaretti biscuit and top up with mix, leaving a 1cm gap between the top of the mix and the edge of the tins. Loosely scrunch a foil square over the top of each tin. Put the tins in the roasting pan and pour hot water around – it should come about halfway up the sides of the puddings. 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.
Ingredients
FOR THE PUDDINGS200g butter , plus extra for the tins
200g plain chocolate (70% cocoa solids)
4 eggs (room temperature)
200g dark muscovado sugar
140g ground almonds
25g plain flour , plus extra for dusting
1 tsp baking powder
4 tbsp Amaretto liqueur
10 amaretti biscuits FOR THE SAUCE
5 tbsp double cream
140g golden syrup
100g bar plain chocolate (70% cocoa solids)
2 tbsp Amaretto liqueur TO DECORATE
Salted almond brittle
A surprising topping for desserts – makes them that little bit extra special. Also delicious dipped in chocolate
Method
1.Heat oven to 200C/fan 180C/gas 6 and put on a full kettle. Have a large roasting tin ready. Butter 10 squares of foil, each about 15 x 15cm. Butter 10 x 200ml mini pudding tins, dust with flour, then tap out the excess. Cut 10 small circles of baking paper to fit the bottoms and drop one into each tin.2. Melt the butter and chocolate together in a pan, heating gently and stirring every so often. Set aside to cool. 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.
3. Mix the ground almonds, flour and baking powder together. Splash 1 tbsp amaretto over the biscuits. Fold the cooled chocolate mix into the whisked egg and sugar using a large metal spoon. Follow with the flour mix, then work in the amaretto.
4. Fill the tins one-third full, then drop in an amaretti biscuit and top up with mix, leaving a 1cm gap between the top of the mix and the edge of the tins. Loosely scrunch a foil square over the top of each tin. Put the tins in the roasting pan and pour hot water around – it should come about halfway up the sides of the puddings. 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.
- See more at: http://www.afternoonrecipes.com/chocolate-amaretti-pudding/#sthash.JSLbND8D.dpuf
Ingredients
FOR THE PUDDINGS200g butter , plus extra for the tins
200g plain chocolate (70% cocoa solids)
4 eggs (room temperature)
200g dark muscovado sugar
140g ground almonds
25g plain flour , plus extra for dusting
1 tsp baking powder
4 tbsp Amaretto liqueur
10 amaretti biscuits FOR THE SAUCE
5 tbsp double cream
140g golden syrup
100g bar plain chocolate (70% cocoa solids)
2 tbsp Amaretto liqueur TO DECORATE
Salted almond brittle
A surprising topping for desserts – makes them that little bit extra special. Also delicious dipped in chocolate
Method
1.Heat oven to 200C/fan 180C/gas 6 and put on a full kettle. Have a large roasting tin ready. Butter 10 squares of foil, each about 15 x 15cm. Butter 10 x 200ml mini pudding tins, dust with flour, then tap out the excess. Cut 10 small circles of baking paper to fit the bottoms and drop one into each tin.2. Melt the butter and chocolate together in a pan, heating gently and stirring every so often. Set aside to cool. 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.
3. Mix the ground almonds, flour and baking powder together. Splash 1 tbsp amaretto over the biscuits. Fold the cooled chocolate mix into the whisked egg and sugar using a large metal spoon. Follow with the flour mix, then work in the amaretto.
4. Fill the tins one-third full, then drop in an amaretti biscuit and top up with mix, leaving a 1cm gap between the top of the mix and the edge of the tins. Loosely scrunch a foil square over the top of each tin. Put the tins in the roasting pan and pour hot water around – it should come about halfway up the sides of the puddings. 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.
- See more at: http://www.afternoonrecipes.com/chocolate-amaretti-pudding/#sthash.JSLbND8D.dpuf
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