serves 6
Ingredients
200g dark chocolate with 70% cocoa solids
450ml double cream
250g amaretti biscuits
70ml dry cider
70ml marsala
small knob of butter to grease the bowl
2 pint pudding basin
Method
- Lightly grease the pudding basin with the butter.
- Break the chocolate into small pieces and place in a large, heatproof bowl.
- Melt the chocolate over a pan of boiling water then pour in the double cream and stir thoroughly until the chocolate and the cream are fully combined.
- Put the cider and the marsala into a shallow bowl.
- Place 5 or 6 of the biscuits into it to soak up some of the alcohol. Turn them over after approx 30 seconds so the top of the biscuits soak up the alcohol too.
- Arrange the soaked biscuits in the base of the pudding basin and pour over enough of the chocolate and cream mixture to just about cover the biscuits.
- Use the back of a spoon to squash the layer of biscuits down.
- Repeat steps 5 to 7 until you’ve filled the basin (typically another 2 to 3 layers of biscuits). You’ll need to soak 1 or 2 more biscuits per layer as the basin widens. You can use any broken ones to fill in the gaps.
- Cover the basin with cling film and chill in the fridge for at least 4 hours, preferably overnight.
- When you’re ready to serve, use a palette knife to loosen the edges of the pud from the sides of the basin, then turn out onto a serving plate.