Piedmontese Bunet

Bunet Piemontese

Of all the puddings Giorgio Rocca serves at his restaurant, Da Felicin, in Monforte d’Alba, the most traditionally regional is the smooth, dark, delicious Bunet The flavour and texture of the amaretti biscuits combined with the egg custard make it different from any other chocolate pudding I have ever tasted and, since I first ate it with Giorgio, Bunet has become a great favourite in my home.


  • ¼ pints (1 litre) milk
  • 9 oz (250 g) amaretti or ratafia biscuits or slightly stale macaroons
  • 1 tablespoon drinking chocolate powder
  • 5 oz (150 g) caster sugar
  • 6 large eggs, beaten
  • 1–2 teaspoons instant coffee powder
  • 6 tablespoons granulated sugar
  • 2 tablespoons cold wate


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.

Pre-heat the oven to gas mark 3, 325°F (160°C).

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.