Bonet Piedmontese Pudding

Words by Giuseppe Dell’Anno. Photo by Matt Russell.

Bonèt is an ancient, flan-type dessert named, according to 19th-century literature, after the shape of the pan used to bake it in, resembling a hat, or bonèt in the local dialect. The origins of bonèt are deeply rooted in Piedmont, where it is still a traditional end-of-meal dessert, typical of the Langhe region. Preparation is simple, however, like most crème-caramel-type desserts, bonèt is baked in a bain-marie (water bath), so you will need a large roasting tray, filled with water, in which to accommodate the baking tin. The texture is similar to crème caramel, albeit with slightly more body, due to the biscuits in the batter. The flavour, however, is more robust: bonèt tastes unmistakably of amaretti and the chocolate and liqueur contribute to its bold flavour.

For bonèt, you can use shop-bought amaretti, or make your own. Traditionally, the liqueur added to the batter was Fernet, a quintessentially Italian end-of-meal drink, but amaretto liqueur is much easier to source, and it goes very well with the almond flavour. Rum or cognac are also common alternatives, and a non-alcoholic version can be baked using the same amount of strong espresso instead. Bonèt needs to cool and rest for at least a couple of hours in the fridge before being demoulded, to make sure that it builds its consistency fully. It is the perfect dessert to prepare in advance as it benefits from a whole night in the fridge. Amaretti biscuits are the unmissable decoration, but also a few swirls of sweet whipped cream would go very well with the dense chocolatey texture. Bonèt must be served cold.

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Giuseppe’s Italian Bakes by Giuseppe Dell’Anno (Quadrille, £20), Photography © Matt Russell