Christmas Pannettone Loaf
Try this as an alternative to Christmas Pudding – quick and easy to make and lighter in texture then a traditional Christmas pudding.
Serves 6-8
225g Pannetone, thinly sliced
250mls milk
50g sultanas
50g fresh or frozen cranberries
2 large eggs
1 egg yolk
25g golden caster sugar
142mls double cream
½ tsp nutmeg
To serve – Double cream or Custard flavoured with Brandy, Cointreau or Baileys Cream Liquer and icing sugar for dusting
- Place the milk, sultanas and cranberries into a small pan and bring up to boil. Alternatively place the ingredients into a small bowl and microwave for 2 ½ - 3 minutes. Leave to cool slightly.
- Arrange half the Panetonne into a buttered 2lb 900g loaf tin.
- Lightly whisk together the eggs, yolk, sugar, cream, nutmeg, Baileys and cooled fruit mixture for 1 minute.
- Ladle half of the custard mixture into the tin. Top with the remaining Pannetone and then pour over the remaining custard mixture.
- Allow the pudding to stand for 15 minutes.
- Preheat the oven Gas 4 180oC.
- Place the loaf tin into a roasting pan half-filled with boiling water.
- Bake for 30-35 minutes until golden.
- Leave the pudding to cool down slightly and turn out onto a serving plate.
- Serve with flavoured cream or custard and dust with a little icing sugar.
Â
Â