The Times Magazine 57PANETTONE BREAD
PUDDING
Serves 8 (right)
I serve the warm pudding
with a scoop of vanilla ice
cream and pour a tablespoon
of vin santo on top of the ice
cream. Delicious!
- 500g panettone, cut into
2cm slices - 25g butter for greasing
- 3 whole eggs
- 75g caster sugar
- 1 vanilla pod, split and
seeds removed - 250ml milk
- 175ml double cream
- Vin santo and vanilla ice
cream to serve, optional
- Lightly toast the panettone.
You can do this in a toaster or
under the grill. Lay it overlapping
in an earthenware dish that has
been greased with butter. - In a large bowl whisk together
the eggs and caster sugar until
the sugar has dissolved. Add the
vanilla seeds, milk and cream.
Whisk well so all the ingredients
are combined. - Preheat the oven to 140C
(160C non-fan). Pour the custard
mix over the panettone and
place in an oven tray that has
been half filled with hot water.
Cook for 25 minutes or until
the custard is just set. Leave
to cool down and serve with
a glass of vin santo and some
vanilla ice cream.
HAZELNUT TART
Serves 8 (page 55)
Everyone thinks of walnuts at
Christmas, but my hazelnut tart
topped with chocolate is delicious
and an alternative to Christmas
pudding. Serve with vin santo.
- 80g unsalted butter,
30g melted and cooled,
50g chilled, plus extra for
greasing - 3 medium eggs, separated
- 150g caster sugar
- 250g hazelnuts, toasted
- 2 tsp baking powder
- 150ml double cream