What to do with your leftover Panettone…

Panettone has become synonymous with Christmas, with Fortnum & Mason’s being among the most delicious. The iconic, Italian cake is light, fluffy and precision baked to achieve the perfect balance of both taste and texture.

To celebrate 200 years of Panettone and mark the end of the festive season, we felt compelled to use our abundance of panettone and create a dessert worthy of its deliciousness. This is the ultimate bread and butter pudding – it is super easy and tastes incredible served warm with creamy vanilla ice cream.

Ingredients

• 100g butter softened (we used organic salted)
• 500g panettone
• 4 large organic eggs
• 300ml double cream
• 2 tsp vanilla extract
• 4 tbsp caster sugar
• Icing sugar for sprinkling
• 1 tsp cinnamon
• Softly whipped cream or ice cream to serve

Method

1. Preheat the oven to 160°c fan / 140°c gas and grease a baking dish with a little of the butter.
2. Cut the panettone into wedges, leaving the crusts on and butter lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
3. In a mixing bowl, whisk together the 4 eggs, 300ml double cream, 450ml milk, 2tsp vanilla extract and 4 tbsp of caster sugar. Pour the mix evenly over the panettone.
4. Place the pudding dish into a roasting tin and pour hot water around it to a depth of about 2.5cm. Bake in the centre of the oven for 35 minutes, or until the panettone is browned and the sauce is just set (it should be a little yellow inside).
5. Dust with icing sugar and serve with dollops of whipped cream or a big spoon of ice cream.

Top tip, if you have/prefer a chocolate panettone, use this instead with a handful of chopped dark chocolate for an extra decadent winter warmer.

Images: HM