All Good Things Come to a Better End

christmas artisanal panettone

This time of year always feels like the calm before a storm – the cooking tsunami that is Christmas is almost upon us and, after that, New Year’s Eve lies in wait with yet more demands on the host or hostess. For a time-saving dessert that’s as delicious as it is practical, why not have this recipe for leftover panettone up your sleeve this festive season? It’s one of Alastair Little’s and absolutely delicious, even better when all guests have gone to bed and you can squirrel it away at 2am.

DOLCE DI PANETTONE & BURRO

Panettone Bread & Butter Pudding Recipe

6-8 people

Ingredients:

  • 1/2-1/3 of 1 Panettone
  • 100g unsalted butter
  • 500ml double cream
  • 170g caster sugar
  • 500 ml milk
  • 4 eggs
  • 2 tbsp raisins soaked in grappa (several days before)

Cut the panettone in half and then slice into 1 cm slabs. Butter these and butter the ovenproof dish. Mix the cream, sugar, milk and eggs thoroughly to a custard. Scatter the base of the dish with a few raisins then arrange the slabs of buttered panettone on top, overlapping like roof tiles. If you have not got enough slices from a 1/2 panettone to fill the dish, cut and butter some more. (Hence the rather vague quantity given above.) When the dish is covered by the layers of overlapping slices stop, and insert more raisins. Pour over all the custard mix, and poke about a bit until you are sure the liquid has penetrated under the slices. Leave to soak for 1 hour. The panettone will by this time have absorbed some of the liquid.

Preheat the oven to 150°C/300°F/Gas 2. Find a larger dish into which your prepared pudding will fit, and put it in. Place in the oven and then half fill the outer dish or bain-marie with water. Bake for 35 minutes or so until firm but pliant to the touch (excessive rising indicates overcooking). The top should be brown and slightly crusty.

This is best served at room temperature, 1-2 hours out of the oven. I have been known to scatter the top with icing sugar and brown further under the grill. This is delicious, but be careful, as it can carbonise any raisins that are sticking out of the top – a very unpleasant experience if you taste one.

Tempted by this panettone bread and butter pudding recipe? For more festive Italian indulgence, check out this recipe for chocolate torte with recioto.

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