Bunet (pronounced Boo-nee) is a pudding that comes from the culinary tradition of the Langhe, a hilly area of Piedmont region, Northern Italy, whose capital city is Turin.
It was already being made as early as the 13th century and is the ancestor of Panna Cotta.
Bunet is made with cocoa, rum and Amaretti biscuits.
Serves: 6 | Preparation time: 15 mins | Cooking time: 30-40 mins
- Amaretti biscuits: 50 g
- Milk: 250 ml
- Rum: 40 ml or Coffee: 40 ml
- Eggs: 3 whole + 1 yolk
- Sugar, granulated or brown: 8 tbsp
- Cocoa powder, unsweetened: 2 tbsp
Beat up the eggs in a bowl. Add the amaretti biscuits, milk, rum, half of the sugar, cocoa powder and whisk everything together vigorously.
Tip: The mixture will be very liquid at this point – worry not, this means it’s OK.
To prepare the caramel, put no more than a finger of water in a saucepan, along with the reamining sugar. Heat up over medium heat until the sugar melts and turns light-brown. Lower the heat to avoid burning the sugar and keep stirring until the caramel is clear and without lumps.
Pour the caramel into your pudding moulds and make sure the bottom of the mould is evenly covered. Wait for the caramel to cool down and harden at room temperature.
Preheat oven to 180°C/F350/Gas 4.
Pour the mixture into the moulds, on top of the caramel. The pudding should cook in a bain-marie: take a high-sided baking tin, place the moulds inside and pour water into the tin until its bottom is completely covered, leaving a space of only 2.5 cm between the water and the pudding moulds.
Bake for about 30-40 minutes in a static oven.
Tip: To verify whether your bunet is ready, check it after about 30 minutes by lightly touching its surface with a teaspoon. If the teaspoon bounces off the surface of the pudding, Bunet is ready.
Leave Bunet to cool down at room temperature before serving. Garnish it with some crumbled or whole Amaretti.