Makes about 8 portions
Ingredients:
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
Method:
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.
