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Panettone Pudding

Panettone Pudding

Panettone Pudding

Legend has it that panettone was originally created as a love token by a young Italian baker named Tony, 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.

Our artisan Panettone from Flamigni and Fiasconaro are delicious, and the perfect alternative to a heavy Christmas cake! However, if you happen to have left overs this is a great way to make use of them.

50g Lewis Road Creamery butter
Flamigni or Fiasconaro panettone sliced
Sabato 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 feves.

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

 

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