Crunchy Italian amaretti biscuits and almond liqueur are the key in this baked creamy pudding
Prep:20 mins
100g sultana3 tbsp amaretto, plus extra to serve (optional)50g butter, plus extra for greasing6 digestive biscuits, crushed to crumbs8 amaretti biscuits, crushed to crumbs2 x 300g packs full-fat cream cheese3 eggs170g pot soured cream3 tbsp self-raising flour1 tsp vanilla extract175g golden caster sugaricing sugar, to serveroughly broken amaretti biscuits, to serve
STEP 1Tip the sultanas into a bowl, add the amaretto and set aside to soak for 1 hr. Heat oven to 180C/160C fan/gas 4 and lightly grease a 23cm loose-bottomed round cake tin. Melt the butter in a pan over a gentle heat and stir in the biscuit crumbs. Mix well, tip into the base of the tin and push down to compress it. Bake for 5 mins, then remove from the oven and allow to cool.STEP 2Meanwhile, beat the cheese with the eggs, soured cream, flour, vanilla and caster sugar – preferably with an electric whisk so it is nice and smooth. Stir in the sultanas (and any amaretto left in the bowl), then pour onto the base. Bake for 30 mins until set but still with a slight wobble in the centre. Cool in the tin. Can be made 2 days ahead and chilled.STEP 3To serve, carefully turn out, dust with icing sugar and top with some broken amaretti biscuits. Serve with chilled glasses of amaretto, if you like.
