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Caramel sauce
2 tablespoons caster sugar
60 ml water
Pudding
90g caster sugar
4 free-range organic eggs (M)
500ml milk
45 grams cocoa powder, sifted
70 grams amaretti biscuits, crumbled
Topping
250ml whipped cream + 2 tablespoons sugar
some amaretti biscuits
We are making Spanish Bunet pudding, A chocolate pudding with cookies and whipped cream. The monsters are very enthusiastic about it, so we are going to do our best. We left out the Amaretto, no alcohol when the young monsters join us for dessert.
How to make Spanish Bunet pudding
Place sugar and water in a saucepan.
Have the jars and a large bowl handy, in which the jars fit.
Bring the sugar mixture softly to a boil while stirring.
Keep stirring gently, this will take some time.
Remove the mixture from the heat when is turns thick and dark.
Pour some caramel into the jars and set them aside.
How to make the pudding
Beat eggs and sugar until the sugar has dissolved.
The mixture should look pale and frothy.
Add the milk to the mixture.
And sift in the cocoa as well.
Fold it all lightly in.
Add the biscuit crumbs too.
Stir them in gently.
Preheat the oven to 180°C
Pour the chocolate - biscuit mixture into the jars.
Place the pudding jars in the bowl filled with water.
Put the jars in the oven for 35-40 minutes.
Let the jars cool on a wire rack.
Place the Bunet puddings overnight in the refrigerator
Fetch the puddings out of the fridge.
Beat the cream with the sugar.
Pipe it onto the pudding jars.
Place some biscuits on top of the Bunet puddings.
The sun comes and goes but we enjoy eating the pudding outside anyway!
Happy Summer to all!