Panettone pudding

• butter↗50g g

  softened (optional)

• panettone↗250g g

  (about 5 medium slices)

• eggs↗2
• carton double cream↗142ml ml
• milk↗225ml ml
• vanilla extract↗1 tsp tsp
• caster sugar↗2 tbsp tbsp
• icing sugar↗

  for sprinkling

• softly whipped cream

  to serve

Step-by-step instructions

1. 1

   Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml/1½ pint shallow baking dish with a little of the 50g butter.

2. 2

   Cut 250g panettone into wedges, leaving the crusts on.

3. 3

   Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.

4. 4

   In a bowl, whisk together 2 eggs, 142ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.

5. 5

   Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.

6. 6

   Dust with icing sugar and serve with spoonfuls of whipped cream.