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“Good Food Magazine, January 2007. Gooey and crunchy.”

Ingredients Nutrition


  2. Heat oven to 180C/gas(356ºF)and put on a full kettle.
  3. Have a large roasting tin ready.
  4. 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.
  5. Cut 10 small circles of baking paper to fit the bottoms and drop one into each tin.
  6. Melt the butter and chocolate together in a pan, heating gently and stirring every so often.
  7. Set aside to cool.
  8. 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.
  9. Mix the ground almonds, flour and baking powder together.
  10. Splash 1 tbsp amaretto over the biscuits.
  11. Fold the cooled chocolate mix into the whisked egg and sugar using a large metal spoon.
  12. Follow with the flour mix, then work in the amaretto.
  13. 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.
  14. Loosely scrunch a foil square over the top of each pan.
  15. Put the pans in the roasting pan and pour hot water around - it should come about halfway up the sides of the puddings.
  16. 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.
  17. SAUCE:.
  18. Meanwhile, make the fudgy sauce.
  19. Melt all of the ingredients together in a heavy-based pan, stirring until the sugar dissolves.
  20. Set aside.
  21. Keep in the fridge for up to 2 days,then reheat on the hob or in the microwave on High for 1 minute
  23. Turn onto plates and spoon over some of the sauce, allowing it to ooze over the edges.
  24. Sprinkle with shards of salted almond brittle & chocolate curls.
  25. Serve right away.

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