A delicious dessert for any season, perfectly
complemented by a glass of Badger
Champion ale with its delicate elderflower
notes. Serves 4-6
Method:
Heat the oven to Gas 3, 150 ºC.
Cut the panettone crossways into six slices,
then cut each slice in half. Butter each half
slice, and layer at the bottom of a buttered,
deep pie dish. Heat the milk, cream, salt and
vanilla, bring to the boil. Whisk the eggs and
sugar in a large bowl until fluffy, then
gradually pour in the scalded cream mixture
and beat in until smooth. Pour over the
panettone slices, and push the slices down
into the custard to ensure they are covered.
Lay a folded newspaper in the base of a
roasting dish, sit the pudding on top of it,
then pour hot water into the roasting pan to
come 1/3 of the way up the sides of the dish.
Cook in the centre of the oven for 45 mins to
1 hour. Remove from the oven, cool slightly
then dust with sieved icing sugar and serve.
Ingredients:
1 large panettone
Butter
4 eggs
12 fl oz milk
12 fl oz double cream
1tsp vanilla essence
6 oz caster sugar
pinch salt
Icing sugar
| Energy |
Protein |
Carbohydrate |
Fat |
Fibre |
Sodium |
| KJ |
Kcal |
g |
g |
g |
g |
g |
| 22477 |
5375 |
99 |
586 |
309 |
15 |
3.3 |
| Figures are for the total recipe / not per serving |
Recipe provided by:
Pamphill Farm Shop
Pamphill
Wimbourne, Dorset
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