My mum and dad were given a Pannetone for Christmas.
Which was lovely. But they had no clue what to do with it, so they passed it on to me.
Not being a big fan of Pannetone (this one was a kilogram in weight..!) I consulted the lovely people Facebook land and Twitterworld, and the general consensus was to make Bread and Butter Pudding with it.
So I did!
I was tweeted the link to this recipe on Love Food Hate Waste by Recyclebank UK, and I’ll share it with you lucky people!
This is what you need:
- 75g leftover mincemeat (I didn’t have quite enough, so added a handful of raisins too)
- Alcohol such as baileys, brandy whisky or rum (optional)-I used orange juice!
- 50g butter
- 1 panettone, sliced into small squares-our Panntone weighted 1kg, which I thought may have been excessive, so I used about 2/3 of it
- 100ml milk
- 375ml double cream
- 4 eggs
- 125g caster sugar
- A few drops vanilla extract
This is what you do:
- Preheat the oven to mark 170°C (325°F) mark 3.
- Put the leftover mincemeat in a bowl and cover with your chosen alcohol/OJ. Leave to soak.
- Melt the butter in a frying pan over medium heat and fry the panettone slices for 2-3 minutes or until golden on both sides.
- Arrange the panettone slices with the mincemeat, overlapping slightly in a baking dish.
- Pour the milk and cream into a pan and bring slowly up the boil. Whisk the eggs with the sugar until frothy and pale. Add the milk and cream mixture to the eggs and stirring continuously, add the vanilla extract. Pour the mixture over the panettone and set aside for 30 minutes to allow to soak in well.
Another idea is to put pieces into your morning coffee, as Italians do – in their Caffe Latte – http://www.delallo.com/articles/panettone-big-bread
Sounds good! I have visions of large bowls of milky coffee/hot chocolate..! Thanks for posting the link, and reading the blog 🙂
B & B pud is just what I was going to suggest when I saw the title of your post. I have made it successfully in one dish without any additional cooking by whisking the wet ingredients together (you could include the alcohol) with the sugar and leaving it to soak for a good hour or more, squishing everything down with a fork to keep it moist. Make sure you butter the dish before you start too, as this helps lift all the good crunchy bits and a sprinkle of brown sugar on top (for crunch) just before you pop it in the oven is good too. I bet your pudding was fabulous! 🙂
Sounds good-thankyou! Much easier on the washing up.. 🙂