Panettone Bread & Butter Pudding

Legend has it that panettone was originally created as a love token by a young Italian baker named Toni, who added butter, raisins and candied citrus peel to bread, in an attempt to impress his sweetheart. Today, panettone is a sign of celebration, usually enjoyed at Christmas, not just in Italy but around the globe. With its light, soft and buttery texture, panettone is a delicious, summery alternative to traditional fruitcake.

Serves 4

50g butter
Flamigni or Fiasconaro panettone, sliced
Alain Milliat orange marmalade
1 cup milk
1 cup cream
2 free range whole eggs
1 free range egg yolk
¼ cup sugar
50g Valrhona Manjari fèves, roughly chopped

Butter a 1 litre ovenproof dish. Spread slices of panettone with fruit paste or jam. Arrange in overlapping layers in dish, cut to fit if necessary. scatter over some of the chopped Manjari fèves. 

Whisk remaining ingredients together and pour over panettone. Sprinkle with a little extra sugar. Place dish into a roasting tin filled with boiling water. Bake at 170ºC for 25 minutes or until custard is set.