Panetonne Marmalade Pudding

Panettone Pudding

Panettone and Seville Orange Bread and Butter Pudding.

Whilst I love being gifted panettone, there are only so many that one can consume over Christmas. The last of the delicious golden wrapped gifts has been looking at me beseechingly from the store cupboard for the past month.  This weekend I put it out of its misery and turned it into a deliciously zingy and heart-warming marmalade bread and butter style pudding. I have been asked for the recipe by all of the guests – so here it is for you to enjoy.

Marmalade Panettone bread and butter pudding

Serves 10-12

1 whole 800g panettone,

150g butter, melted and cooled

6 eggs

500ml gold top milk

300ml double cream

Zest of one Seville or sweet orange

1 teaspoon Vanilla extract

Seville orange marmalade

 Method:

Cut the panettone in half and cut each half into about 10 even sized slices.

Generously brush the base and sides of a 3-4 litre ovenproof dish with some of the melted butter. Lay half of the sliced panettone in an overlapping layer in the base of the dish and brush with half of the remaining butter. Spread several tablespoons of marmalade over this layer and then top with the final panettone slices. Brush the top with the remaining butter.

Break the eggs into a large mixing bowl, whisk lightly and then whisk in the milk, cream, orange zest and the vanilla extract. Pour the custard evenly over the slices and then cover and leave the pudding to sit for half to one hour before cooking.

Preheat the oven to gas 4/160c and cook the pudding for 1 hour. The custard should just be set and the panettone lightly golden. If the top is browning to fast cover it loosely with baking parchment or butter paper. Once cooked remove from the oven and rest the pudding for 15 minutes before serving with cream and ice cream – We like and Heston’s toast and marmalade ice cream.

click on the highlight for  a potted history and other ideas on using up Panettone

Whilst I love being gifted panettone, there are only so many that one can consume over Christmas. The last of the delicious golden wrapped gifts has been looking at me beseechingly from the store cupboard for the past month.  This weekend I put it out of its misery and turned it into a deliciously zingy and heart-warming marmalade bread and butter style pudding. I have been asked for the recipe by all of the guests – so here it is for you to enjoy.

Marmalade Panettone bread and butter pudding

Serves 10-12

1 whole 800g panettone,

150g butter, melted and cooled

6 eggs

500ml gold top milk

300ml double cream

Zest of one Seville or sweet orange

1 teaspoon Vanilla extract

Seville orange marmalade

 Method:

Cut the panettone in half and cut each half into about 10 even sized slices.

Generously brush the base and sides of a 3-4 litre ovenproof dish with some of the melted butter. Lay half of the sliced panettone in an overlapping layer in the base of the dish and brush with half of the remaining butter. Spread several tablespoons of marmalade over this layer and then top with the final panettone slices. Brush the top with the remaining butter.

Break the eggs into a large mixing bowl, whisk lightly and then whisk in the milk, cream, orange zest and the vanilla extract. Pour the custard evenly over the slices and then cover and leave the pudding to sit for half to one hour before cooking.

Preheat the oven to gas 4/160c and cook the pudding for 1 hour. The custard should just be set and the panettone lightly golden. If the top is browning to fast cover it loosely with baking parchment or butter paper. Once cooked remove from the oven and rest the pudding for 15 minutes before serving with cream and ice cream – We like and Heston’s toast and marmalade ice cream.

Click  here for  a potted history and other ideas on using up Panettone

 

 

 

 

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