Ingredients 500ml milk
25g plain flour
50g caster sugar
1 vanilla pod, halved, and the seeds scraped out
80ml Amaretto or almond liqueur
100g chopped dark chocolate
50g unsalted butter
30g crushed amaretti biscuits
Warm the milk in a saucepan over a low heat.
Mix the flour, sugar and vanilla seeds in another saucepan.
Gradually add the warm milk, whisking, until the mixture is smooth. Continue to cook over a gentle heat until the mixture thickens. When I tried this recipe I found that the mixture didn't thicken as I would have expected, so I slaked a tablespoon of cornflour with a small amount of milk and added it to achieve the desired effect. Just remember to simmer gently for a few minutes so that the starch is cooked out.
Whisk in the Amaretto liqueur and soak up the almond aroma as the liquid hits the warmed milk mixture.
Remove the pan from the heat and stir in the chocolate and butter. This time your nostrils will be assailed with chocolate.
Spoon the mixture into serving glasses, top with the crushed amaretti biscuits (I pounded them with a mortar and pestle) and serve. The pudding can also be chilled and served cold.