Panettone, Cranberry and Butter Pudding by Jassy Davis - Gin and Crumpets
1. Grease a 2 litre ovenproof dish with Lurpak® and set aside.
2. Butter the panettone slices, spreading the butter to the edges. Slice 1/3 of the panettone to fit the base of the ovenproof dish. Scatter over 1/3 the cranberries and white chocolate. Cover with another layer of panettone, sliced to fit the dish, then 1/3 more of the cranberries and chocolate. Cover with the final layer of panettone and scatter over the remaining cranberries and chocolate to finish.
3. Whisk together the eggs, milk, cream, clementine zest and 25g of the sugar. Pour over the panettone and leave to soak for 30 minutes to 1 hour. Preheat the oven to gas mark 3/160°C/fan oven 140°C.
4. Sprinkle the remaining sugar over the top of the pudding and grate over a pinch of nutmeg. Place a roasting tin in the oven and half-fill with boiling hot water. Carefully place the panettone and butter pudding in the tin and bake for 30 minutes or until golden and crisp. Cool for 5–10 minutes before serving with whipped cream.
Ingredients
100g Lurpak® softened, plus extra for greasing
500g panettone, sliced into thick rounds
100g dried cranberries
100g white chocolate, chopped into chunks
3 medium eggs
200ml whole milk
200ml double cream
Grated zest of 2 clementines
50g soft light brown sugar
Freshly grated nutmeg
Whipped cream, to serve