Bunet pudding


  • 5 eggs;
  • 30 g cocoa;
  • 500 ml warm Mungilat milk;
  • 1 small glass of Rum;
  • 50 g crushed amaretto biscuits;
  • 150 g sugar.


  • 200 ml water;
  • 400 g sugar.


Whisk 3 whole eggs and two yolks with 150 g sugar. Then, while mixing add cocoa, warm Mungilat milk, Rum and the biscuits. Melt the sugar in a small pot on the stove together with the water, when the colour changes from white to golden it is ready. Pour it into a container then add the egg mix and put your container on a baking sheet with water (creating a water bath) and bake at 180°C for 45 minutes. To test if the pudding is ready, use the tip of a knife and stick it into the pudding, if it comes out dry it is ready. Serve the bunet still tepid.