Skye McAlpine’s chocolate and amaretti custard

This chocolate and amaretti custard is that elusive treat: a recipe you can whip up at the last minute without making a trip to the shops for supplies. However, this doesn’t detract from how good it tastes. If you prefer, you could serve the custard plain or with a crumbling of anything from shortbread to ginger biscuits on top.

chocolate and amaretti custard
Skye McAlpine


25g plain flour
60g unsweetened cocoa powder
90g caster sugar
a generous pinch of salt
500ml whole milk
80g amaretti biscuits

1. Combine the flour, cocoa powder, sugar and salt in a heavy-based saucepan set over a medium heat. Stir in the milk and cook, stirring constantly, for about 5 minutes, until the mixture begins to thicken. When it starts to bubble, remove from the heat and let it cool for about 5 minutes; it will thicken a little more as it cools.
2. Crumble half the amaretti into 4 small cups, bowls or ramekins (I like to use teacups). Spoon the chocolate custard over them and leave to cool, then chill for 20-30 minutes. Crumble the remaining amaretti over the top before serving.

A Table in Venice by Skye McAlpine is published by Bloomsbury, price £26. To order a copy for £19.50 until 8 July visit or call 0844 571 0640; p&p is free on orders over £15.