snow is steadily falling outside, and there’s a pleasant peaceful hush, the sound of snow. i’ve had to lower our thermostat though, the harsh reality of oil price always looms over my head and the visual provided by husband who said, “it’s like burning money” makes me don another layer and warm up with a portable electric heater. it’s March already, the snow likely will not pile up, and just looking at pictures of summer scenes makes me hopeful.
meanwhile i make a pot of tea and bake bake bake. this pudding is from BBC Good Food. it pairs truly wonderfully with a hot drink. it has almonds in the batter, an amaretti cookie inside, and with a splash of heavy cream, you can sink back into that cozy armchair and throw an afghan over your shoulders (i’m using that electric blanket myself), and watch the snow fall.
*i have had to edit some old posts, the tags and memes mostly, due to dead, outdated, and even more menacingly, malware-directed links. i don’t really know the mechanics involved but i had to delete them.
recipe for chocolate amaretti puddings follows:
200 g. butter, plus extra for the molds
200 g. plain chocolate (70% cocoa solids)
4 eggs (at room temperature)
200 g. dark brown sugar
140 g. ground almonds
25 g. all purpose flour
1 tsp. baking powder
4 tbsps. Amaretto liqueur
10 amaretti cookies
heat oven to 390°F. bring a kettle full of water to the boil.
have a large roasting pan ready (i used a large pyrex dish).
butter and flour 10 6 oz. ramekins or other mini pudding tins. line with parchment paper, cut to fit the bottoms.
cut ten squares of foil each big enough to cover the ramekins, butter one side of each foil cover. set aside.
melt the butter and chocolate on top of a double boiler, heating gently and stirring now and then. let cool. meanwhile, put the eggs and sugar into a mixing bowl and whisk with electric beaters for 10 minutes, or until thick and foamy and forms ribbons when you lift up the beaters.
in a large bowl, mix the ground almonds, flour and baking powder together. splash 1 tbsp. amaretto over the cookies and gently toss. fold the cooled chocolateinto the egg and sugar mixture, then fold in the flour mixture gently, followed by the remaining 3 tbsps. amaretto. mix until well-combined.
fill the ramekins one-third full, then drop in an amaretti cookie and top up with mix, leaving a 1 cm. gap between the top of the mix and the edge of the ramekins. loosely cover with a foil square over the top, put them in the roasting pan and pour hot water all around (the water level should be about halfway up the sides of the ramekins). bake for 30 minutes then insert a skewer into one; a few damp crumbs should cling to the skewer. cool 15 minutes.
to serve, loosen sides of puddings with a thin sharp knife. invert into individual serving plates. pour heavy cream on top.