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Bonet
Chocolate amaretti pudding
Bonet: Piedmont's baked chocolate and amaretti custard under dark caramel
Bonet closes the long holiday lunches of the Langhe and Monferrato, turned out of its tin glossy with caramel and cut into thick slices. The name is dialect for a cap, after the round copper mould it was once baked in. Crushed amaretti give the custard a soft almond grain, and cocoa makes it taste like a set chocolate pudding with a bitter edge. Most cooks add a splash of rum or marsala; this recipe offers a coffee-and-vanilla version for an alcohol-free bonet. Chef's tip: bake it the day before; after a night in the fridge it slices cleanly and the caramel turns to a thin sauce.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the caramel
- 5 ½ oz caster sugar
- 3 tbsp water
For the custard
- 2 cups whole milk
- 4 eggslarge
- 3 ½ oz caster sugar
- 3 ½ oz amaretti biscuitscrushed to fine crumbs
- 2 tbsp dark rumtraditional; or 1 tbsp strong coffee plus 1 tsp vanilla extract for an alcohol-free bonet
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Method
0/10 doneStep 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.
8 minStep 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.
4 minStep 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.
2 minStep 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.
10 minStep 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.
55 minStep 9: Lift the loaf tin out of the water, cool for 30 minutes, then chill for at least 4 hours or overnight.
30 minStep 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.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 7 g
- Carbs
- 46 g
- Fat
- 9 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bonet take?
- About 90 minutes in total: 30 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
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