Bonet

Step 1: Heat the oven to 325°F (275°F fan). Put a 1 litre loaf tin into a deep roasting tin and boil a kettle.

Step 2: Put 5 ½ oz caster sugar and 3 tbsp water in a small heavy pan over a medium heat. Swirl the pan, without stirring, for 6–8 minutes until the syrup turns deep amber. Common mistake: stirring the syrup with a spoon; it crystallises into grit.

Step 3: Pour the caramel straight into the loaf tin and tilt it so the base and a little of the sides are coated. It sets hard within a minute.

Step 4: Warm 2 cups whole milk in a pan over a medium heat until it steams, about 4 minutes; don't let it boil.

Step 5: Whisk 4 eggs and 3 ½ oz caster sugar in a bowl for 2 minutes until pale. Sift in 1 oz unsweetened cocoa powder and whisk until smooth, then stir in 3 ½ oz amaretti biscuits.

Step 6: Pour in the warm milk in a thin stream, whisking all the time, then stir in 2 tbsp dark rum. Leave for 10 minutes so the amaretti soften.

Step 7: Pour the custard over the caramel, then pour boiling water into the roasting tin to come halfway up the loaf tin.

Step 8: Bake for 50–60 minutes, until the edges are set and the centre wobbles only slightly when you nudge the tin; a knife pushed in near the middle comes out almost clean.

Step 9: Lift the loaf tin out of the water, cool for 30 minutes, then chill for at least 4 hours or overnight.

Step 10: Run a thin knife around the edge, set a plate on top and turn it over in one quick move. Slice and spoon the caramel over.