Grandmother's Bina Pudding
By: Anna Molino
Published: Monday, September 13, 2010 - 8:41am

Ingredients




1/2 liter milk
5 eggs
1 o 0 sugar
30 grams bitter cocoa powder
100 grams macaroons (Italians amaretti)
50 grams ladyfingers
2 tablespoons rum
1 lemon peel
For the caramel
100 grams sugar
2 tablespoons water

Preparation

1 Turn the oven to 180 degrees. 2 Boil the milk with lemon zest without the white part. 3 Make the caramel in a saucepan ; put 100g of sugar with 2 tablespoons water cook over medium heat without turning, when the caramel is gold pour into a pudding mold. 4 In a blender chop amaretti with ladyfingers  biscuits pour into a bowl with hot milk where you removed the lemon zest. 5 In a large bowl, beat the eggs with sugar, cocoa, rum  until you have a smooth cream, slowly add the milk and cookies and mix very well. 6 Pour the mixture into a pudding mold . 7 Pour water into larger pan so as to reach halfway up the mold. 8 Be careful the water does not boil, otherwise add some cold water 9 Bake for 30 – 40 minutes until the pudding is hard to touch. 10 Remove from the oven and leave to cool before removing from the mold leave in refrigerator for at least 3 hours.