Panettone bread and butter pudding

Details

• Cuisine: English
• Recipe Type: Pudding
• Difficulty: Easy
• Preparation Time: 60 mins
• Cooking Time: 50 mins
• Serves: 6

Step-by-step

1. Heat the oven to 180°C/350°F/gas mark 4.
2. Place the butter, mixed spice and nutmeg in a small bowl and mix to incorporate the spices into the butter.
3. Slice the panettone and cut each piece into four triangles and butter both sides. Butter the inside of a deep baking dish and arrange the panettone triangles in the dish. Scatter clementine zest and the chocolate, then douse with the orange liqueur, if using. Set aside.
4. To make the custard, place the milk and vanilla in a small pan and set over a medium heat. Bring to a simmer.
5. Separately, beat the eggs with the sugar. Once the milk is simmering, pour a little over the eggs and whisk quickly to temper. Then, add the tempered eggs to the pan of milk and whisk over the heat. Once the mixture just starts thickening, add the cream and remove from the heat. Carefully pour over the bread and leave to soak for 15–30 minutes.
6. Dot any remaining spiced butter over the top and scatter with the demerara sugar.
7. Place the baking dish in a roasting tin, then fill the tin with water until the water reaches halfway up the dish – this is to help the custard cook evenly. Place in the pre-heated oven and cook for 35–45 minutes until golden brown.
8. While the pudding is cooking, make the spiced mandarin sauce. Empty the mandarin pot (juices and fruit) into a saucepan and add the spices. Bring to a simmer over a very low heat and let simmer for 30–45 minutes to allow the spices to infuse.
9. Taste the sauce at the end and add a little honey if you feel it needs sweetness. Remove the cinnamon stick, cardamom pods and cloves before serving. Allow the pudding to stand for 20 minutes before serving.