A treat from Christmas time - this is the supreme pudding!
Panettone Pasticcio
Around Christmas time, Panettone becomes available once again. Sometimes this light fruity cake is too good to keep and you may find yourself cutting a generous slice. Now you won't need to worry about leftovers going to waste, because they are ideal to make this luxurious variation on the traditional bread and butter pudding.
You will need:
- 500g Valvona & Crolla Panettone
- 3-4 tablespoons butter
- 500ml double cream
- 125ml milk
- 75ml Cognac
- 4 eggs, lightly beaten
- 2 tablespoons sugar
- pinch of salt
- 2 litre soufflé dish
Preheat the oven to 160°C/325°F/gas 3. Generously butter the soufflé dish. Cut the panettone into quarters lengthwise, then cut each quarter across in 2.5cm fan shaped slices. Spread one side of each slice with butter. Line the bottom and sides of the soufflé dish with the panettone, buttered side inwards. Arrange the remaining slices in layers in the centre of the dish.
In a medium bowl, whisk the cream, milk, Cognac, eggs, sugar and salt until foamy. Pour this mixture over the panettone. Press the slices down so they are submerged and let stand for 10 minutes so the bread soaks up the liquid. Cover the dish loosely with foil and bake in the preheated oven for 30 minutes. Uncover and continue baking until done, 30-40 minutes more. Serve warm, with chilled double cream.
You can make variations on this pudding by using different flavours of panettone, such as our limone or cioccolato cakes - available in our online shop (November/December only).
