The Boho Baker’s Panettone Pudding

Panettone Pudding served in a baking dish, with a portion removed and placed in a bowl
  • 4 servings
  • 1 hour to prepare
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Ingredients

  • 300g panettone (fruit or chocolate)
  • 140ml thick double cream
  • 2 large eggs
  • 225ml milk
  • 1tsp vanilla extract
  • 2tbsp caster sugar
  • 2tbsp butter, softened

Instructions

The Boho BakerThe Boho Baker describes herself as “Baker. Writer. Forager. Wanderer. Organic ingredient and edible floral Enthusiast. Member of the Guild of Food Writers.” Very local to our HQ in Preston, she’s kindly agreed to do a series of recipes for us, celebrating the best of our local produce. Follow her on instagram @thebohobaker

Making the most of any left over panettone, this updated version of the old school classic would be well received as either a dessert or an indulgent brunch dish.

Method

  1. Preheat the oven to 160C/325F/Gas Mark 3. Slice up the panettone into thick wedges and lightly butter both sides. Place inside a dish that has been greased with a little butter.
  2. Add the cream, milk, eggs, flour, and caster sugar to a bowl and whisk until well combined. Pour the liquid over the panettone, giving the dish a light swirl to ensure it’s well distributed.
  3. Place the pudding dish inside a larger baking tray and pour in approximately an inch of hot water to create a bain-marie. Bake in the oven for approximately 35-45 minutes, or until the panettone is golden and the custard is yellow and set on top. Serve with a dollop of thick double cream.

Hints/Tips/Troubleshooting:

  • If you’re feeling indulgent, use chocolate chip panettone and add a tablespoon of good quality cocoa to the liquid mix to create a seriously chocolatey dessert.
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