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CHOCOLATE PANETTONE PUDDING

CHOCOLATE PANETTONE PUDDING       

by Sorted FOLLOW
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Sorted

This is one of the most comforting Christmassy desserts ever! And, better still, we constructed it using ingredients left over from our Xmas shoot. If you don't get too distracted by Mike in the background then you'll love it!

lesleyrozycki

Delicious and ever so slightly healthier version of the traditional bread pudding recipe

teandcoffee

From a shop called Oddies Foodies in Hong Kong— a low fat rich 70% cocoa and hokkaido milk gelato with citrus panna cotta, pastry crumbs and topped with the famous Hong Kong eggette with brownie bits inside the hollow shells

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INGREDIENTS

  • 250 ml double cream
  • 4 whole eggs
  • 4 extra egg yolks
  • 2 tbsp caster sugar
  • 1 pinch of ground cinnamon
  • 1 medium orange, zested
  • 1 small loaf panettone bread
  • 1 handful of fresh cranberries
  • few chunks of dark chocolate
  • few chunks of white chocolate

STEP-BY-STEP-GUIDE

CHOCOLATE PANETTONE PUDDING | Make the custard

Make the custard

Crack the whole eggs into a bowl with the double cream, separate the other egg yolks and add those too. Whisk the eggs and cream together with the sugar, cinnamon and orange zest.

CHOCOLATE PANETTONE PUDDING | Rip and dunk the bread

Rip and dunk the bread

Rip up the bread into chunks and dunk in the cream mixture. Arrange those loosely into a smart serving baking dish fairly haphazard and scatter the chocolate and cranberries plus any leftover custard. Leave to soak and rest for half an hour at room temperature.

CHOCOLATE PANETTONE PUDDING | Soak and bake

Soak and bake

Preheat an oven to 200ºC and bake the pudding for 20 minutes until slightly golden on top and set with with a slight wobble in the middle. Serve hot with lashing of cream.

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