Bunèt Recipe

rectangular shaped chocolate pudding on white serving tray.

5 from 3 votes

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Bunèt is the ancient pudding similar to a chocolate creme caramel. The word means "cap" (in Piedmont) because the copper mold that once used to cook it looked very much like a cap. Over the years the recipe has evolved and now includes chocolate which once wouldn't have been used.

Prep Time30 mins

Cook Time40 mins

Total Time1 hr 10 mins

Servings: generous serves

Author: Marcellina

Ingredients

for the caramel

1 cup sugar
water
3 cups whole milk
7 oz (200 grams) crunchy Amaretti cookies (ground until smooth)
4 tablespoons cocoa powder
1 cup sugar
5 eggs
1 egg yolk
½ cup Marsala wine ((Italian measurement is one glass))

Instructions

A caramel needs to be prepared with sugar and a couple of tablespoons of water. Dissolve sugar over low heat then bring to boil and allow to caramelise.
Use this caramel to line the base of a large loaf tin.
Boil the milk, add cocoa and sugar. Mix then allow to cool. ( I add the cocoa while the milk is warm so that it mixes in well)
Mix by hand ground amaretti, eggs, liquor, milk mixture.
Pour into a mold which has already been coated in the caramelized sugar.
Put to cook in a water bath for 40 minutes at 350ºF/180ºC.
When it is cooled put it in the fridge for a few hours or overnight.
Upturn onto a serving platter and serve in generous slices.

Nutrition