|
Panettone Pudding |
Printer Friendly Copy |
 |
|
| Serves 4 |
Prep 10 mins |
Cooking 35 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
50g butter, softened
250g panettone (about 5 medium slices)
2 eggs
142ml carton double cream
225ml milk
1 tsp vanilla extract
2 tbsp caster sugar icing sugar, for sprinkling
softly whipped cream, to serve
(optional)
|
|
-
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
for a really indulgent dessert, serve with spoonfuls of whipped cream.
|
|
DAILY
DINNERS 
