Chocolate Pudding

Directions

1. 1
   Pre-heat the oven to 170C.
2. 2
   Place the 2 tbsp. sugar in a pudding mold and gently heat until it caramelizes. Ensure it covers the entire base of the mold. leave to cool.
3. 3
   Crush the amaretti biscuits in the food processor. Alternatively, place in a plastic and smash with a rolling pin.
4. 4
   Beat the eggs with the remaining sugar until light and fluffy.
5. 5
   Add the biscuit crumbs and cocoa powder and mix well with a wooden spoon, taking care not to take in too much air.
6. 6
   Slowly add the milk, stirring continuously.
7. 7
   Transfer the mixture to the pudding mold.
8. 8
   Heat some water in a large baking tray, about 3/4 full.
9. 9
   Cook for 45 minutes-1 hour. Do not allow the water to boil.
10. 10
    Leave to cool completely and refrigerate for at least 2 hours before removing from the mold.