CHOCOLATE AND AMARETTI FLAN

You could also prepare this in a pudding mould or individual ovenproof ramekins.

Preparation 20 minutes, plus chilling Cooking about 1 hour Serves 6-8

BUTTER, FOR GREASING

175G WHITE GRANULATED SUGAR

4 MEDIUM EGGS

375ML WHOLE MILK, WARMED

15G UNSWEETENED COCOA POWDER, SIFTED

35G AMARETTI (ABOUT 10 SMALL AMARETTI BISCUITS), CRUSHED, PLUS EXTRA FOR DECORATION SPLASH OF RUM OR GRAPPA (OPTIONAL)

1 Preheat the oven to 150°C (130°C fan oven) gas mark 2. Lightly grease a loaf tin, approximately 11cm x 25cm.

2 Put 100g sugar in a pan and shake or tap the pan so the sugar sits in a flat layer. Add 1 tbsp water and melt gently over a low-medium heat. Slowly, the sugar will melt and bubble, appearing at first to look crystallised. Resist any temptation to stir it, but keep an eye on it until the sugar begins to turn liquid and then a pale amber colour. Now it will begin to change quite quickly; you can give the pan a swirl to make sure all the sugar crystals melt. As soon as it is completely liquid and the sugar is a deep amber colour, remove from the heat and pour it into the tin. This should take 5-7 minutes.

3 In a mixing bowl, gently whisk the eggs and the rest of the sugar by hand. Slowly add the warm milk, along with the sifted cocoa powder. Strain the mixture into another bowl, then add the crushed amaretti and the rum, if using. Pour into the tin, over the top of the caramel, then put the tin in a large, deep baking dish. Pour enough hot water into the baking dish to come halfway up the side of the tin and bake for 50 minutes, or until the top is set and springy.

4 Remove the flan from the oven and leave to cool completely before chilling in the fridge for a few hours or overnight. To serve, run a thin, sharp knife around the edges, then turn out onto a long, flat plate. Serve in slices with the caramel spooned over the top.