Caramel panettone pud

• golden caster sugar↗300g g
• hot water200ml ml
• panettone↗about 175g g
• unsalted butter↗about 50g g

  softened

• golden caster sugar↗50g g
• eggs↗6large

  well beaten

• whole milk↗400ml ml
• carton double cream↗284ml ml

  plus more double cream to serve

Step-by-step instructions

1. 1

   To make the caramel, put the sugar and hot water into a small, heavy pan over a low-medium heat. Stir occasionally until the sugar has dissolved then raise the heat and boil, without stirring, until the caramel is golden brown.

2. 2

   Immediately remove the pan from the heat and quickly pour the caramel into a wide, fairly deep, 1.5 litre/2¾ pint ovenproof dish, swirling it around to cover the base. Set aside.

3. 3

   Preheat the oven to 160C/Gas 3/fan oven 140C. Cut the panettone into 1cm/½in thick slices then remove the dark brown, bottom crust. Butter one side of the slices generously. Put in a single layer, butter-side-up, in the dish.

4. 4

   Using an electric whisk or food mixer, beat the sugar and eggs in a large bowl for 2 minutes, or until thickened. Heat the milk and cream in a saucepan to just below simmering point, then pour on to the egg mixture and stir to combine.

5. 5

   Pour this custard over the panettone, pressing the slices into the liquid. Soak for 10 minutes.

6. 6

   Put the dish on to the middle shelf of the preheated oven, and bake for 55-60 minutes. The pudding is ready when the top is pale gold and dry-looking and the custard set to a just-firm shiver – it should not be completely solid as the custard continues to set as it cools. Leave it to rest for 30 minutes before serving with cream.