Name: Caramel panettone pud
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Cuisine: Italian
Ingredients: 300g golden caster sugar; 200ml hot water; about 175g panettone; about 50g unsalted butter softened; 50g golden caster sugar; 6large eggs well beaten; 400ml whole milk; 284ml carton double cream plus more double cream to serve

Home
Recipes
Caramel panettone pud

Caramel panettone pud

Ruth Watson

Save recipe

Serves 8

More effort

Prep: 20 mins

Cook: 1 hr

Plus resting after cooking

A star rating of 4.3 out of 5.3 ratingsRate

loading...

This sweet, rich and fragrant pudding will have you fighting over the last portion

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Tray-baked potatoes

A star rating of 4.4 out of 5.6 ratings

Pot-roast loin of pork with celeriac, shallots & pancetta

A star rating of 4.7 out of 5.29 ratings

Ingredients

Nutrition

Units:

MetricUS

For the caramel

300g golden caster sugar
200ml hot water

For the pudding

about 175g panettone
about 50g unsalted butter

softened
50g golden caster sugar
6large eggs

well beaten
400ml whole milk
284ml carton double cream

plus more double cream to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal540
fat31g
saturates17g
carbs60g
sugars49g
fibre0g
protein9g
salt0.43g

low

Method

step 1

To make the caramel, put the sugar and hot water into a small, heavy pan over a low-medium heat. Stir occasionally until the sugar has dissolved then raise the heat and boil, without stirring, until the caramel is golden brown.
step 2

Immediately remove the pan from the heat and quickly pour the caramel into a wide, fairly deep, 1.5 litre/2¾ pint ovenproof dish, swirling it around to cover the base. Set aside.
step 3

Preheat the oven to 160C/Gas 3/fan oven 140C. Cut the panettone into 1cm/½in thick slices then remove the dark brown, bottom crust. Butter one side of the slices generously. Put in a single layer, butter-side-up, in the dish.
step 4

Using an electric whisk or food mixer, beat the sugar and eggs in a large bowl for 2 minutes, or until thickened. Heat the milk and cream in a saucepan to just below simmering point, then pour on to the egg mixture and stir to combine.
step 5

Pour this custard over the panettone, pressing the slices into the liquid. Soak for 10 minutes.
step 6

Put the dish on to the middle shelf of the preheated oven, and bake for 55-60 minutes. The pudding is ready when the top is pale gold and dry-looking and the custard set to a just-firm shiver – it should not be completely solid as the custard continues to set as it cools. Leave it to rest for 30 minutes before serving with cream.

RECIPE TIPS

GETTING AHEAD

Make the caramel up to 12 hours in advance and coat the dish, leaving it in a cool place. The custard can be made up to 48 hours in advance: leave it to cool, whisking occasionally, before refrigerating it, covered with cling film. Bring the custard to cool to room temperature before proceeding with the recipe.

Recipe from Good Food magazine, January 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now