Of all the puddings
Put the milk and the amaretti or ratafia biscuits or macaroons in a saucepan. Bring to the boil, remove from the heat and break up the biscuits completely with a wooden spoon. Stir in the chocolate powder. In a bowl beat the caster sugar and eggs together until pale and fluffy, then slowly fold them into the milk mixture. Stir carefully to amalgamate perfectly, adding the coffee powder.
Put the granulated sugar and water into a small saucepan and heat until the sugar has caramelised. Coat the bottom of 4–6 small moulds with the caramel. Divide the milk mixture evenly between the moulds and place them all in a roasting tin. Pour enough water around the moulds to come half-way up their sides and bake in the oven for about 30 minutes or until a knife inserted into the centre of a mould comes out dry and clean. (The cooking time will vary slightly according to the shape and size of the moulds.) Remove from the oven, allow to cool and serve cold, preferably chilled.
© 1990 Valentina Harris. All rights reserved.