BY CARINA CONTINIFORDAILY RECORD. IN PRINT MONDAY 10th DECEMBER 2018
Panettone pudding
Guaranteed you’ll have some panettone leftover from Christmas. Here you go, this will use it up!
Serves 4-6
Ingredients:
500g panettone
50g unsalted butter at room temperature
12 tbsps. Atlantico Rum
100g sultanas
1 whole nutmeg
1 tsp. cinnamon
200ml milk
200ml single cream
3 egg
2 tablespoons golden caster sugar
Method:
- In a large bowl beat the butter with 6 tablespoons of Rum until the liquid has been incorporated. It’s really easy to do this with a wooden spoon if you put the butter in a big mixing bowl and cream it together
- Remove the paper from the panettone and slice the into slices about 2cm thick.
- Place the sultanas, 6 tablespoons of Rum, the grated nutmeg and cinnamon into a saucepan and bring to the boil
- Choose a 2 lb. baking dish and butter all sides
- Take a slice of panettone and spread the Rum butter on one side. Place a layer on the bottom of the baking dish.
- Scatter a spoonful of the sultanas over the panettone. Continue layering the panettone and sultanas until the dish is full
- Beat the egg, sugar, cream and milk together in a jug then pour over the bread mixture
- Sprinkle a little caster sugar over the top of the pudding to give a toast topping
