Panettone pudding

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• Eve

  07 February 2013

  Eve commented on this recipe

  This looks good. How far in advance can I make it?

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• Raebear

  03 March 2013

  Raebear rated and commented on this recipe

  

  Made this for pudding this evening and it was out of this world. I used brioche instead of panettone, and I soaked some jumbo raisins and chopped dried dates in amaretto for a few hours before adding them to the pudding. It needed about 10 mins longer in the oven than stated, but was well worth the wait. Highly recommended.

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• Marina

  20 April 2013

  Marina commented on this recipe

  The 1st time I cooked this recipe I stayed with the ingredients detailed above and it was delicious. Subsequent attempts I have added a few additions. Firstly I soaked for a minimum of 24 hours currants and raisins in amaretto.. When ready to assemble I sprinkled flaked almonds and some of the drained, amaretto currants/raisins on the buttered base of the dish. Then placed the buttered panettone on top and sprinkled with the remainder of the currants/raisins. Bake as normal and then 10 minutes before the end sprinkle with more flaked almonds - FANTASTIC. Unfortunately you will never have any leftovers as everyone comes back for 2nd's & 3rd's.

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• Marina

  20 April 2013

  Marina rated this recipe

  

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• cikarumypon10

  02 May 2013

  cikarumypon10 commented on this recipe

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Ingredients

• 50g butter , softened (optional)
• 250g panettone (about 5 medium slices)
• 2 eggs
• 142ml carton double cream
• 225ml milk
• 1 tsp vanilla extract
• 2 tbsp caster sugar
• icing sugar , for sprinkling
• softly whipped cream , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Ingredients

• 50g butter , softened (optional)
• 250g panettone (about 5 medium slices)
• 2 eggs
• 142ml carton double cream
• 225ml milk
• 1 tsp vanilla extract
• 2 tbsp caster sugar
• icing sugar , for sprinkling
• softly whipped cream , to serve

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