Pannetone Pudding

Makes about 8 portions

80g soft unsalted butter
150g Pannetone
180g double cream
220g whole milk
3 medium eggs
30g caster sugar
1 tsp vanilla extract
100g apricot jam (boiled and sieved)
Double cream


1: Take a large ceramic dish and butter well with about half of the 80g of butter.

2: Thinly slice the Pannetone and spread the remaining butter onto the slices.

3: Place the slices into the dish slightly overlapping.

4: Place the cream into a pan and bring up to the boil.

5: Place the eggs, sugar and vanilla into a bowl and whisk together.

6: When the cream boils pour onto the eggs, sugar and vanilla and whisk immediately.

7: Strain the custard through a sieve directly onto the Pannetone.

8: Press the Pannetone with your hands or a spatula to allow the Pannetone to soak.

9: Leave to soak for 20 minutes to absorb the custard slightly.

10: Preheat the oven to 150°C (non-fan 170°C).

11: Place the pudding dish into a slightly larger container.

12: Boil a kettle and pour the boiled water 3/4‘s of the way up the pudding dish.

13: Carefully place the dish into the oven and bake for 20-25 minutes.

14: To check if the pudding is cooked insert the point of a knife and pull gently apart.

15: When set there should be no liquid custard at the base of the pudding.

16: Remove from the oven and leave to settle for a few minutes.

17: Carefully lift the dish and brush with the boiled apricot jam.

18: Serve immediately with cold double cream on the side.

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