- My Bertazzoni
Desserts similar to pudding were enjoyed as far back as Ancient Rome, known as “Creme di Apicio”, which were made with eggs, honey, milk and flour. But pudding in its most famous version, namely chocolate, only began to be mentioned in the 18th century. Celebrated in 1891 by Artusi in his famous book “Science in the Kitchen and the Art of Eating Well”, pudding is still undoubtedly the king of spoon desserts today, loved by adults and children in every season. At Christmas our family traditionally serves it with zabaglione cream, accompanied by a glass of Moscato dessert wine.
(for 8 people)
1 litre milk (33.8 oz)
250 g (8.8 oz) 65-70% dark chocolate
150 g (5.3 oz) sugar
100 g (3.5 oz) butter
80 g(2.8 oz) flour
30 g (1 oz) unsweetened cocoa powder
½ vanilla pod
Using a Bertazzoni induction hob, heat the milk with the vanilla pod over medium heat (6), bringing it almost to a boil. In another saucepan, melt the butter with the sugar. Then lower the heat to (2) and mix in the flour and cocoa, sifting them in. Then dilute the mixture with the warm milk, adding it little by little to prevent lumps from forming. Raise the heat back to (8) while stirring quickly, and cook for three minutes from when it comes to a boil. Remove from heat, add the finely chopped chocolate and stir until dissolved. Brush the pudding mould with some rum and pour in the mixture. Drop the mould onto your work surface a few times to prevent any air bubbles from forming. Once it reaches room temperature, cover with aluminium and refrigerate for at least four hours. Remove the cold pudding from the mould by quickly immersing it in hot water. Garnish to taste with the zabaglione sauce and cherries in spirit or wild berries. Grab a spoon and enjoy!