Panettone Al Forn

by

breadandbutterFeeling the pinch from Christmas, use up any left over Panettone in this delicious bread and butter pudding with a Zizzi twist.

Serves 8

Cooking Time: 30 minutes

What you’ll need:

For the pudding

  • 120gr panettone
  • 350ml skimmed milk
  • 80gr caster sugar
  • Plain flour for dusting
  • 20gr butter
  • 1 egg
  • 1 egg yolk

 For the vanilla sauce

  • 500 ml milk
  • 5 egg yolks
  • 1 vanilla pod halved lengthways

What to do:

  • Preheat oven at 170c
  • Tear the panettone into pieces and place in a bowl
  • Bring the milk to the boil, remove from heat and stir sugar in until dissolved
  • Pour the mix over the panettone
  • Grease individual mould with butter and dust with flour
  • Put the soaked panettone through a sieve to drain, place in a bowl and add the egg and egg yolk, mix well
  • Spoon the mix into the mould, dot the surface with butter and bake for 20min. then increase oven to 190c for 10min cool it down and serve with vanilla sauce.

 For the vanilla sauce

  • Bring milk to boil then remove from heat.
  • In a heatproof bowl put the egg yolks, sugar and vanilla pod; beat vigorously until fluffy, gradually add to the hot milk
  • Place the bowl over a pan of simmering water and cook; stir constantly until thickened
  • Strain and leave to cool before serving.

Top tip: Serve with ice cream instead of vanilla sauce to save on time!

Recipe from www.zizzi.co.uk

For more delicious deserts see StyleNest’s pick of winter puddings and deserts.

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