Panettone Pudding

Slice each mini panettone into 6 thin slices. Butter 6 mini tart dishes. Layer each with 3 slices of the panettone, arranging to fit the dish.

Meanwhile, beat the eggs and sugar until creamy and light in colour. Heat the double cream and milk in a saucepan and then add to the beaten eggs and sugar.

Pour over the layered panettone and rest for few minutes to allow the custard to soak in. Sprinkle with the sugar.

Pre heat oven to 180C.

Arrange the dishes in a deep roasting tray and half fill with hot water. Place carefully in the oven and bake for 20 minutes until golden. Remove and cool slightly before serving.