Caramel panettone pud

Caramel panettone pud

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(3 ratings)

Prep: 20 mins Cook: 1 hr Plus resting after cooking

More effort

Serves 8
This sweet, rich and fragrant pudding will have you fighting over the last portion

Nutrition and extra info

Nutrition: per serving

  • kcal540
  • fat31g
  • saturates17g
  • carbs60g
  • sugars49g
  • fibre0g
  • protein9g
  • salt0.43g
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    For the caramel

    • 300g golden caster sugar
    • 200ml hot water

    For the pudding

    • about 175g panettone



      Tall, golden, enriched brioche-like bread that can be plain or

    • about 50g unsalted butter, softened
    • 50g golden caster sugar
    • 6 large eggs, well beaten



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 400ml whole milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 284ml carton double cream, plus more double cream to serve


    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.

    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.

    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.

    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.

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

    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.

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    Comments, questions and tips

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    1st Sep, 2018
    Having followed this recipe to the letter, twice, using different dishes, I was disappointed that the caramel base stuck to the bottom of the dish and turned from golden brown to white after cooking. The pudding was, however, was tasty and improved by a teaspoonful of vanilla essence added to the custard. Such a shame that the caramel sauce was not able to be added to the servings
    satans_lil_sister's picture
    16th Oct, 2013
    Delicious! I used single cream and a chocolate chip panettone and it worked out great. Think I might add some orange zest to the custard, next time.
    27th Dec, 2012
    This has become a regular Christmas favourite. Everyone loves it and I have to buy a panettone just so I can make this pudding.
    30th Jan, 2011
    Really good!!
    1st Aug, 2008
    Made this for a dinner party at my sisters and she has a sweet tooth. Everyone loved this pud!
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    7th Jan, 2017
    This is a great pud but the suggested amount of panettone is way off. 175g to serve 8 people??? I used 500g and kept all other quantities the same and it fed 6 hungry people nicely.
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