Piedmontese cocoa and amaretti pudding (Bonet)

1. For the caramel, cook the sugar with the water in a small pan over medium heat without stirring until amber, then pour it straight into the bottom of a loaf tin of about 25 cm and tilt the tin to coat the sides too.

2. Preheat the oven to 160 °C and prepare a larger roasting tin with hot water for a water bath.

3. Crush the amaretti finely (in a food processor or in a bag with a rolling pin).

4. Whisk the eggs with the sugar (no need to make them foamy), add the sifted cocoa powder, the amaretti crumbs and the rum, finally the lukewarm milk, and stir until smooth.

5. Pour the mixture into the caramel-lined tin, set the tin in the water bath and bake for about 50-60 minutes until the centre is set (a skewer comes out clean).

6. Let it cool, then chill for at least 4 hours; before serving, run a knife around the edge, turn it out onto a plate and serve in slices with the caramel sauce poured over.

Tip: The classic ending of a Piedmontese Sunday lunch, named after its hat-like mould; for children you can leave out the rum or replace it with coffee, and it keeps for 3 days in the fridge.