- 50g butter, softened (optional)
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 250g panettone (about 5 medium slices)
Tall, golden, enriched brioche-like bread that can be plain or…
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 142ml carton double cream
- 225ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 1 tsp vanilla extract
- 2 tbsp caster sugar
- icing sugar, for sprinkling
- softly whipped cream, to serve
Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…
Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml/1½ pint shallow baking dish with a little of the 50g butter.
Cut 250g panettone into wedges, leaving the crusts on.
Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
In a bowl, whisk together 2 eggs, 142ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.
Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.
Dust with icing sugar and serve with spoonfuls of whipped cream.