Bunet (Bônet) – Classic Piedmontese Chocolate & Amaretto Pudding

 Bunet is one of Piedmont’s most beloved traditional desserts: a silky baked chocolate custard enriched with amaretti biscuits and a hint of liqueur, served chilled with a soft caramel base. Rich, elegant and deeply comforting, it’s a dessert that feels both rustic and refined.

Ingredients (serves 6–8)

For the caramel

• 120 g sugar

• 3 tbsp water

For the custard

• 500 ml whole milk

• 4 large eggs

• 120 g sugar

• 100 g amaretti biscuits, finely crushed

• 40 g unsweetened cocoa powder

• 40–50 ml rum or Amaretto (optional but traditional)

• A pinch of salt

Method

Make the caramel: heat the sugar and water gently in a saucepan until it melts and turns a deep amber. Immediately pour into a loaf tin or pudding mould, tilting to coat the base. Set aside to cool and harden.

Heat the milk gently until just warm (not boiling).

In a bowl, whisk the eggs with sugar until smooth but not foamy. Add the cocoa, crushed amaretti, salt and liqueur, mixing until well combined.

Gradually pour in the warm milk while stirring to form a smooth custard.

Pour the mixture over the caramel in the mould. Place the mould in a roasting tray and create a bain-marie by filling the tray with hot water halfway up the sides.

Bake at 150–160°C for about 45–60 minutes, until just set (it should still wobble slightly).

Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

To serve, loosen the edges and invert onto a plate so the caramel runs over the pudding.

Serve with lightly whipped cream or on its own — it’s already perfect.

Tips

• The amaretti are essential: they give bunet its unique flavour.

• Don’t overbake — the texture should be tender and silky.

• Many families use rum; others prefer Amaretto. Both are authentic.

This is Piedmont in dessert form: simple ingredients, deep flavour, and timeless charm.