Sweet potato and chocolate panettone 'bread' and butter pudding recipe
An Italian twist on the classic cold weather pudding. No panettone? Use brioche or cake!
You may need to use more than one sweet potato, so have more standing by in case. You need 350ml of juice to use in total.
Ingredients
- 75 g butter, softened
- 400 g panettone, cut into slices
- 8 egg yolks
- 50 g sugar
- 1 vanilla pod or a few drops of vanilla essence
- 1 large sweet potato
- 350 ml double cream
- 4 tbsp sweet potato jam or orange marmalade
- 60 g white chocolate, cut into chunks
- 60 g dark chocolate, cut into chunks
- 2 tbsp demerara sugar
- 2.6 oz butter, softened
- 14.1 oz panettone, cut into slices
- 8 egg yolks
- 1.8 oz sugar
- 1 vanilla pod or a few drops of vanilla essence
- 1 large sweet potato
- 12.3 fl oz double cream
- 4 tbsp sweet potato jam or orange marmalade
- 2.1 oz white chocolate, cut into chunks
- 2.1 oz dark chocolate, cut into chunks
- 2 tbsp demerara sugar
- 2.6 oz butter, softened
- 14.1 oz panettone, cut into slices
- 8 egg yolks
- 1.8 oz sugar
- 1 vanilla pod or a few drops of vanilla essence
- 1 large sweet potato
- 1.5 cups double cream
- 4 tbsp sweet potato jam or orange marmalade
- 2.1 oz white chocolate, cut into chunks
- 2.1 oz dark chocolate, cut into chunks
- 2 tbsp demerara sugar
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 35 mins
- Cooking Time: 40 mins
- Serves: 8
Step-by-step
- Preheat the oven to 150°C/gas mark 2.
- Butter the panettone and cut each slice into quarters diagonally to create triangles.
- Make the sweet potato juice by cutting sweet potatoes into chunks and placing in a blender with a little water. Blend on pulse until very smooth and pass through a fine sieve. (Alternatively, you can use a juicer). You'll need 350ml of juice in total before moving on to the next step.
- Whisk the egg yolks and caster sugar together in a bowl. Split the vanilla pod, if using, and add the seeds or the vanilla essence to the egg and sugar mixture. Add the sweet potato juice and double cream and mix well.
- Spread the marmalade on the bottom of a baking dish and arrange the panettone in layers, sprinkling some of the white and dark chocolate between the layers and reserve some for the top.
- Spoon the sweet potato mixture over the panettone, and sprinkle with the remaining chocolate. Leave to soak for 20 minutes.
- Place the baking dish in a roasting tray lined with some paper (this will create a water barrier under your pudding) and the fill the tray three quarters with water. Place the oven and cook for 30-40 minutes or until the pudding begins to set.
- When ready, remove from the water bath, sprinkle with the sugar and glaze under the grill on a medium heat.
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Heston Blumenthal's bread and butter pudding recipe
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