Chocolate Pudding

• 3/4 cup sugar
• 2 tablespoons caramel
• 7 1/16 tablespoons amaretti biscuits + extra for garnish
• 9/16 cup cocoa powder
• 4 eggs medium
• 2 cups whole milk

1. Pre-heat the oven to 170C.
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. Crush the amaretti biscuits in the food processor. Alternatively, place in a plastic and smash with a rolling pin.
4. Beat the eggs with the remaining sugar until light and fluffy.
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. Slowly add the milk, stirring continuously.
7. Transfer the mixture to the pudding mold.
8. Heat some water in a large baking tray, about 3/4 full.
9. Cook for 45 minutes-1 hour. Do not allow the water to boil.
10. Leave to cool completely and refrigerate for at least 2 hours before removing from the mold.

sugar, caramel, amaretti biscuits , cocoa powder, eggs, milk

Taken from www.yummly.com/recipe/Chocolate-Pudding-561434 (may not work)