Recipe: CHOCOLATE PANETTONE PUDDING
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!
- 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
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.
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.
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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