Bunèt
Marina says that the Bunèt is the ancient pudding. 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.
Servings: 10 generous serves
Ingredients
for the caramel
- 1 cup sugar
- water
- 3 cups whole milk
- 200 grams (7oz) Amaretti (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 180ºC/350ºF.
- 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
Serving: 0g | Calories: 344kcal | Carbohydrates: 64g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 121mg | Potassium: 169mg | Fiber: 1g | Sugar: 59g | Vitamin A: 265IU | Calcium: 100mg | Iron: 1mg