Method

• 1.
  To prepare the caramel, place a saucepan over a low heat and add the sugar a little at a time it until it has all dissolved. Continue to heat until the liquid turns a warm caramel colour but make sure not to burn it otherwise it will taste bitter.
• 2.
  Once the caramel is ready, pour a little into 4 aluminium cups just covering the base. Put to one side to rest.
• 3.
  Preheat the oven to 180ºC/gas mark 4.
• 4.
  Put the milk and the cocoa powder into a saucepan and place it over a medium heat.
• 5.
  Stir with a whisk until the milk starts to boil. Remove the pan from the stove, add the chocolate and stir until it melts.
• 6.
  In another bowl, whisk the eggs and sugar together until thick and creamy.
• 7.
  Pour this mixture into the milk and continue to stir, and then add the crushed Amaretti biscuit and the Amaretto liqueur.
• 8.
  When everything is thoroughly mixed together, pour the mixture into the 4 aluminium cups on top of the caramel and place the cups in a deep-sided roasting tray filled with enough water to reach half way up the sides.
• 9.
  Place the tray in the preheated oven for 20–25 minutes until cooked (a skewer inserted into the centre of the puddings should come out clean when the budino are ready).
• 10.
  Remove the cups from the hot tray and leave them to cool down then place in fridge for at least 2 hours.
• 11.
  Before serving, whip the cream until soft peaks form and place a scoop on the side of each plate.
• 12.
  De-mould the budino and place it beside the cream and sprinkle with the crushed Amaretti biscuits.