Panettone Pudding

You may say: Another Panettone leftover recipe? You provably right… But I baked 2 kilos of panettone. And I still had a half kilo in my pantry and I think in made a pudding. And searching for a new recipe I found Jaime Oliver’s recipe from Oliver’s Twist

I had no words to describe this pudding. Absolutely delicious is the only that I can say, but is more than is. A little bit decadent? Perhaps yes. But I ate without guilty

INGREDIENTS

• 575ml Full Fat Milk
• 575ml Double Cream
• 1 Vanilla Pod
• 4 medium Eggs
• 170g Caster Sugar
• Zest Of 1 Orange
• Panettone (Cut Into Thick Slices & Buttered)

Icing Sugar

Method

1. To start the custard base, bring the milk and cream just to boil in a saucepan.
2. Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest.
3. Whisk the eggs with the sugar until pale then whisk in the milk and cream, remove the pod shell and whisk together with the eggs.
4. Dip each slice of panettone into the custard and pile into the buttered baking dish.
5. Pre-heat the oven to 160C / 325F / Gas 3.
6. Place the dish in a roasting tin and half fill with hot water, sprinkle with icing sugar and bake for about 45 minutes.

When cooked it will have a slight crust on top but will still be slightly wobbly inside.