Chocolate Amaretti Puddings - butter

Method

• PUDDINGS:.
• Heat oven to 180C/gas(356 degrees F)and put on a full kettle.
• Have a large roasting tin ready.
• Butter 10 squares of foil, each about 5 7/8 x 5 7/8".
• Butter 10 x 6 3/4 oz mini pudding pans, dust with flour, then tap out the excess.
• Cut 10 small circles of baking paper to fit the bottoms and drop one into each tin.
• Melt the butter and chocolate together in a pan, heating gently and stirring every so often.
• Set aside to cool.
• Meanwhile, put the eggs and sugar into a large bowl and whisk with electric beaters for 10 mins, or until the mix is thick and foamy and holds a trail for a few seconds.
• Mix the ground almonds, flour and baking powder together.
• Splash 1 tbsp amaretto over the biscuits.
• Fold the cooled chocolate mix into the whisked egg and sugar using a large metal spoon.
• Follow with the flour mix, then work in the amaretto.
• Fill the pans one-third full, then drop in an amaretti biscuit and top up with mix, leaving a 3/8" gap between the top of the mix and the edge of the pans.
• Loosely scrunch a foil square over the top of each pan.
• Put the pans in the roasting pan and pour hot water around - it should come about halfway up the sides of the puddings.
• Bake for 30 mins, then insert a skewer into one; a few damp crumbs should stick to the skewer - you don't want the puds to be totally dry.
• SAUCE:.
• Meanwhile, make the fudgy sauce.
• Melt all of the ingredients together in a heavy-based pan, stirring until the sugar dissolves.
• Set aside.
• Keep in the fridge for up to 2 days,then reheat on the hob or in the microwave on High for 1 minute
• SERVE AND DECORATE:.
• Turn onto plates and spoon over some of the sauce, allowing it to ooze over the edges.
• Sprinkle with shards of salted almond brittle & chocolate curls.
• Serve right away.