Panettone Pudding. With Armarula.

I got so excited when I saw shelves of Panettone in the African supermarkets last December.  Hurrah, I thought, we will have a wonderful Italian evening one night of coffee, sweet wine and Panettone.  However, sadly in all the Christmas excitement the poor Panettone was forgotten and has been reproaching me every since. 

 So last night I thought Panettone pudding would be a super way of using it up and hopefully making a delicious comforting treat.  It was so easy to make, delicious and with a dash of Armarula, Baileys or even Amaretto it turned into a pudding worthy of a dinner party.  

Ingredients (serves 6)

5 fat slices of a medium Panettone
100 ml Armarula (or similar sweet booze)
50 g unsalted butter
2 free-range eggs
1 tsp vanilla essence
225 ml full fat milk
150 ml cream
2 tbsp caster sugar

Method

1. Preheat the oven to 160C and grease a 6-person shallow baking dish with a little unsalted butter.

2. Butter the Panettone slices and then cut into 4 and arrange in the dish buttered side up.
3. In a measuring jug measure out the cream and milk then add the eggs, vanilla and sugar, stir until combined.

4. Pour the milk mixture over the Panettone and gentle press the slices down so they soak up the liquid. Pop the dish in a roasting tin and pour a couple of cm of hot water into the roasting tin.  Pop the whole lot in the oven and cook for about 30 minutes or until the pudding is just set.

Delicious with cream and some mixed or stewed berries.