Method

1

Preheat the oven to 140°C.

2

To make the caramel, add 125g caster sugar and water to a heavy-based pan and bring to simmer on a gentle heat. When it turns a caramel colour, remove and place into a greased baking dish (ramekins, bread loaf shape or round tin).

3

In a large bowl, whisk together eggs, sugar, cocoa and rum. Then in a small saucepan, bring milk and cream to a simmer. Pour into the egg mixture and stir. Then fill the baking dishes with the mix.

4

Cook in a water bath in the oven at 140°C (280°F) for 40–45 minutes.

5

Allow to cool, then place in the refrigerator for a minimum of 2 hours, or overnight for a better outcome.

6

Turn out of dishes and serve cold with crushed biscuits, mint, orange zest, orange segments and a sprinkle of icing sugar.

Yields8 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyIntermediate
 

Ingredients

 125 g caster sugar (for caramel)
 2 tsp water
 5 free-range eggs
 125 g caster sugar
 50 g dark cocoa powder
 30 ml rum
 400 ml milk
 100 ml fresh cream
 60 g icing sugar
 5 mint leaves
 10 amaretti biscuits, crumbled + 2 to garnish
 1 orange, zest and segments

Ingredients

 125 g caster sugar (for caramel)
 2 tsp water
 5 free-range eggs
 125 g caster sugar
 50 g dark cocoa powder
 30 ml rum
 400 ml milk
 100 ml fresh cream
 60 g icing sugar
 5 mint leaves
 10 amaretti biscuits, crumbled + 2 to garnish
 1 orange, zest and segments

Directions

1

Preheat the oven to 140°C.

2

To make the caramel, add 125g caster sugar and water to a heavy-based pan and bring to simmer on a gentle heat. When it turns a caramel colour, remove and place into a greased baking dish (ramekins, bread loaf shape or round tin).

3

In a large bowl, whisk together eggs, sugar, cocoa and rum. Then in a small saucepan, bring milk and cream to a simmer. Pour into the egg mixture and stir. Then fill the baking dishes with the mix.

4

Cook in a water bath in the oven at 140°C (280°F) for 40–45 minutes.

5

Allow to cool, then place in the refrigerator for a minimum of 2 hours, or overnight for a better outcome.

6

Turn out of dishes and serve cold with crushed biscuits, mint, orange zest, orange segments and a sprinkle of icing sugar.

Dark Chocolate & Amaretti Pudding