PRIMO PANETTONE PUDDING

Some puddings are just instant Sunday classics. Apple Pie and Custard, Sponge pudding, Rhubarb Crumble
- all delicious comforting puds to tuck into after your roast dinner. Bread and butter pudding however has to be one of those British classics that seems to divide opinion. When I mentioned that I was making it this weekend to people I was either met with sounds of "Yummers" or looks of disdain, it looks like there is no middle ground when it comes to this historic dish.

So how can you take the humble bread and butter pudding and take it up a notch so that even the most fussy of eaters would be willing to give it a try. Well, clearing out the cupboards last week Jon discovered a Panettone that we received over Christmas that was just about to go past it's best. Traditionally bread and butter pudding has stale bread and dried fruit so a just stale Panettone would be an ideal replacement to a bog standard boring loaf. 

Throw in some dried cranberries and candied peel for a zingy punch and this luxurious version of bread and butter pudding will have everyone coming back for more!

Primo Panettone Pudding

400g Panettone

500ml Whole Milk

150g Dried Cranberries

2 Tbsp Candied Pee1

1 Large Beaten Egg

100g Melted Butter

2 Tbsp All Spice

3 Tbsp Ground Cinnamon

100 Soft Light Brown Sugar

1. Take a baking 20x20cm baking dish and cut your Panettone into equal sized pieces to fill the dish as in the picture to the right. 
2. Place your Panettone pieces into a bowl a cover with the whole milk. Make sure that all the Panettone coated in the milk before covering with film and leaving to soak for 30 minutes.
3. In the meantime, take all the other ingredients and give them agood mix in a separate bowl until well combined and get your  oven warmed up to 180 degrees (160 fan)
4. After the Panettone has been soaking for 30 minutes, carefully take the pieces back out of the milk and rearrange back into the baking dish.
5. Any milk left over in the Panettone bowl, pour into the bowl with the rest of the ingredients and give everything a good mix.
   
6. Pour the spiced milk mixture back over the Panettone making sure you get an even spread of the cranberries across the dish.
7. Place in the oven and bake for around 45 minutes.
8. Once baked, remove from the oven and sprinkle with more brown sugar before serving.

Serve as it is, with single cream or custard, whichever you prefer!

The recipe will still work just as well with any bread that is going stale which is great for reducing waste. However as Panettone has raisins already baked into it you may want to add some extra if you use bread to make up for it. 

Not a fan of cranberries? Do not fret, just replace them with raisins or your dried fruit of choice and if your having a hard time getting candied peel you can always replace those with the zest of a large orange instead

How about that for a fab twist on a classic! If this doesn't convert bread and butter pudding haters then great, that means more for me!