Piedmontese Pudding

Bunet (Piedmontese Pudding)

by Diana Ferrazzini, a Piedmontese Friend


You might enjoy this recipe on our tours in Piedmont or try at home using just a few ingredients. Diana loves this recipe from Italian baker Giovanni Pina.

Ingredients for 6 people:

  • 2 cup (500 ml) of milk
  • 1 vanilla bean (optional…or at least we did not find it in traditional recipe books)
  • 1 cup (125 gr whole) of finely ground amaretti
  • 1 and 1/3 cup (250 gr) of sugar (I used only 200 gr – 1 cup)
  • 2 whole eggs and 4 egg yolks
  • 3 and 1/2 Tbsp (25 gr) of cocoa powder 
  • 1 Tbsp of water

 

Directions:

  • In a small pot, mix 1/2 cup (100 gr) sugar with 2 Tbsp water on very low heat until you obtain a caramel
  • Pour the caramel in to a tray (such as for a banana bread) and coat all the sides and bottom
  • Finely grind the amaretti and put in a bowl 
  • Add eggs, then egg yolks and finally the remaining sugar, mixing everyhing without whipping and avoiding any possible air pockets
  • Add the cocoa powder and then mix in with milk
  • Pre-heat the oven to 360F
  • Pour the mixture into the tray and then place it into a large deep pan filled with water up to the level of one inch from the brim of the tray (this is called double boiler or bain-marie technique)
  • Place in the oven and cook for 1 hour (keeping an eye out that the water does not start to boil)
  • To know if it is cooked through, pierce it with a toothpick and if it comes out dry, it is ready
  • Remove from the oven and allow to cool
  • Cover the tray with a plate and turn it upside down 
  • Top off the pudding with the remaining caramel left over in the bottom of the tray

 

The word "bunet" in Piedmontese dialect means "hat" and probably it refers to the shape of the mould to make the pudding.

 

Buon appetito!

 

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