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500ml milk
1 tbspoon flour
2 tbspoons caster sugar
1 vanilla pod
80ml Amaretto
100g dark chocolate
50g unsalted butter
30g amaratti biscuits
After yesterday's Italian family dish, today we make an Italian chocolate pudding also by Gennaro Contaldo. If you replace the Amaretto with milk the kids can have some too.
Warm the milk over a low heat.
Stir flour and sugar in a bowl to combine.
Scrape the vanilla pod, add the seed.
Stir the vanilla seeds into the flour mixture.
Stir in the warm milk.
Pour the mix back into the pan.
Add the Amaretto.
Return the pan to low heat for 2-3 minutes, keep stirring until it thickens. Remove the pan from the heat.
Stir in the butter.
Add the chocolate as well.
Stir until the chocolate has melted.
Pour the pudding into glasses, place broken amaretti on top and serve it warm or cold.