One sweet thing I bought for the Christmas season is a Panettone, it reminds me of my time in Italy when we would have a Panettone and a Pandoro to share over the festive season. Some come in the most beautiful tins and my favourite of all time has to be the Tre Marie.
Pandoro originates from Verona and is a light fluffy sponge baked in a tall star shaped tin and dusted with icing sugar before serving. We’d always open one on New Year’s Eve to serve with the Spumante.
Panettone is a light, round sponge with a dome shaped top. It has lots of candied fruit in it and can also be found with chocolate inside or other flavourings.
Anyway, I bought one and never got round to opening it so it’s sitting in the cupboard in a box unused. So here’s what I’m going to do, I’m going to make two Panettone bread and butter puddings and I’m going to freeze one for another time! Genius idea.
One thing I’ll be looking into this year is investing in a freezer. I’d like to stick it in the garage as our kitchen is already packed to the hilt. I really think we’d make great use of it, I can see me making double of our favourite recipes and freezing half for another time. Imagine the convenience? Take out of freezer the night before to defrost and re heat for dinner, not to mention an extra loaf in there to save late night runs up to the local shop.
Beko have brought out a freezer that can survive in colder temperatures thanks to the Freezer Guard. This means the compressor won’t fail in freezing temperatures in the garage, conservatory or outbuilding. For around £250 this could be an excellent investment, I just need to convince the husband now ;)
- 50g butter
- 250g panettone cut into 6 slices
- 2 eggs
- 142ml carton double cream
- 225ml milk
- 1 tsp vanilla extract
- 2 tbsp caster sugar
- 3 tbsps mixed peel
- icing sugar, for sprinkling
- softly whipped cream, to serve
- Preheat the oven to 160C/gas 3/fan 140C and grease a 850ml/1½ pint shallow baking dish with butter.
- Cut the Panettone into wedges. Butter the slices lightly with the rest of the butter. Lay the slices slightly overlapping to fill the dish.
- Sprinkle the candied peel over.
- In a bowl, whisk together the eggs, cream, milk, vanilla extract and sugar and pour evenly over the Panettone.
- Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.
- Dust with icing sugar and serve with double cream.