Recipe of the Month November 2017 - Life's Kitchen
Panettone Pudding & Cream
This Classic pudding is a great way to use up any leftover Panettone From Christmas
Provided by Emlyn Sexon, Life’s Kitchen Company Head Chef
- 50g Butter (softened)
- 250g Panettone
- 2 x Eggs
- 50g Sultanas
- Zest from one Orange
- 150ml Double cream
- 220ml Full fat milk
- 1 tsp Vanilla extract
- Seeds from 1 x vanilla pod
- Icing sugar for sprinkling
- 100ml pouring cream
Preheat the oven to 160’c and grease a shallow baking dish with a little butter, Cut the panettone into wedges, leaving the crusts on.
Butter the slices lightly with the rest of the butter, and cut into half, arrange them into the dish butter side up with a sprinkle of sultanas and orange zest.
Next whisk together the eggs, cream, milk, vanilla and sugar and pour evenly over the panettone.
Put the dish into a roasting tin and pour hot water around it about half way up the side. Bake for 35 minutes until the pudding is just set, it should be yellow on the inside and nicely golden on top.
Divide into four bowls dust with the icing sugar and pouring cream. Delicious Enjoy!