Panettone and Pandoro are the chameleons of many a festive dessert base. To stir up some inspiration in your kitchen this holiday season, we asked our executive pastry chef to share this simple recipe for you to make at home. Not only is it delicious and easy to make, it also provides you with another reason to enjoy your Panettone this festive season.
- 55g soft butter
- 10 slices of Panettone
- 55g sultanas
- ¼ tsp cinnamon
- 350ml milk
- 50ml cream
- 2 large free-range eggs
- 25g white sugar
Grease a medium pie dish with a little bit of butter. Spread each slice of Panettone with butter. Place the slices in the pie dish, adding the sultanas in between every layer. Warm up the milk, cream and sugar and whisk in the eggs and cinnamon. Pour the egg mixture slowly and evenly over the Panettone until all the liquid is added. Gently press the surface with your hand into the liquid. Rest for 30 minutes. Bake the pudding in the hot oven for 30–35 mins at 180°C, until the surface is golden brown, the pudding is well risen and the egg is set.
Serve warm with whipped cream or vanilla ice-cream.
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