Bonet · Bonet Piemontese
Piedmont · dolce · serves 8 · 120 min total · easy
'Bonet' is Piedmontese for 'hat' — the shape of the old moulds. A pudding of leftover amaretti and cocoa, born when chocolate first reached the Savoy court.
Ingredients
- 4 eggs eggs
- 150 g sugar
- 500 ml whole milk
- 120 g amaretti biscuits, crushed
- 3 tbsp unsweetened cocoa
- 3 tbsp dark rum
- 150 g sugar for caramel
- 3 tbsp water for caramel
Method
- Make caramel: melt sugar with water in a pan until deep amber. Pour into a loaf tin, swirling to coat the bottom. Cool.
- Warm milk gently with cocoa, stir to dissolve.
- Whisk eggs with sugar until pale. Add crushed amaretti, rum, then warm cocoa-milk, whisking constantly.
- Pour into the caramel-lined tin. Place in a bain-marie of hot water.
- Bake at 160°C (320°F) for 60 minutes until just set — a knife should come out clean.
- Cool fully. Refrigerate overnight.
- Invert onto a plate — the caramel runs down. Slice thick.