WITH the colder months soon drawing to a close, there is just a short window of opportunity left to enjoy this dessert created by Tony Beales, managing director and chef proprietor at Beales Gourmet, based at The Italian Villa at Compton Acres – a Great British winter warmer, with added Italian flair!
Panettone bread & butter pudding Serves 6
1 panettone cake 1kg
250g unsalted butter
400ml double cream
100ml full fat milk
5 medium free range eggs, beaten
1 vanilla pod, de-seeded
1 orange zest
1 lemon zest
50g soft dark brown sugar
100g sultanas
Preheat the oven to 160C. Grease your baking dish with butter. Cut the panettone into thick slices, leaving the crusts on. Butter lightly and cut the slices in half and arrange them in your baking dish, buttered side up.
Whisk the eggs, cream, milk, vanilla seeds and sugar and pour evenly over the panettone.
Place the baking tray in a water bath and bake for approximately 40 minutes or until the pudding is just set. It should be yellow inside and nicely browned on top.
Serve with a jug of warm home-made crème Anglaise and garnish with a delicious caramel shard and raisins steeped in brandy (for the more adventurous!).
Visit bealesgourmet.com
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