Still got leftovers from the festive season? I discovered some Panettone in one of those lovely tins which I had been gifted and left at the back of the cupboard. So, together with my new season's batch of marmalade, I made a cunning plan. Instead of using slightly stale bread, I adapted Grandma’s recipe for Marmalade Bread and Butter pudding to come up with a warming pudding to remind me not just of Spain, where the super Seville Oranges come from, but also Italy with its glorious sweet fluffy bread and especially the city of Milan, where panettone is said to originate.
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Marmalade Bread and Butter Pudding (with panettone)
50g/2oz butter
8 slices Panettone
150g/6oz Marmalade
50g/2oz sultanas
2 tsp cinnamon
Zest of 1 orange
350ml/12fl oz milk
50ml/2fl
oz double cream
1 tsp vanilla
extract
2 (large) eggs
50g/2oz caster
sugar
Nutmeg
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Preheat the oven to
180C/355F/ Gas 4. Grease a 1 litre/2 pint pie dish with butter. Spread butter
and marmalade on each slice of Panettone. Arrange a layer of panettone,
buttered-side up, in the dish, then add half the sultanas. Sprinkle with a
little cinnamon and orange zest, then add another layer of panettone, sultanas
and cinnamon. Warm the milk and cream with the vanilla extract gently in a pan
over a low heat. Beat the eggs in a bowl with the sugar. Add the warm milk and
cream mixture and stir well. Pour this over the layers and sprinkle nutmeg on
top. Leave to stand for 30 minutes. Place the dish in the oven and bake for
30-35 minutes, or until the custard has set and the top is golden-brown. Allow
to stand for 5 minutes before serving.
Meryl says : Don’t let the milk and cream mixture boil - just heat gently until warm before you add it to the eggs and sugar. Serve with crème fraiche, cream or ice cream as you wish. Delizioso - chocolate and orange - my favourite!
You may also like Grandma’s very
popular Marmalade
Spice Cake, Marmalade
Flapjack
or Clementine
and Ginger Cake
all with a kick of ginger to enhance the taste. Let me know which you like
best. Enjoy!
