I couldn’t resist the price reduction of this Panettone at the local supermarket. I thought it was delicious just on it’s own, but The Gent thought it a little dry in taste, so rather than eat it all myself or let it go to waste I decided to turn it into a New Year pudding. The trick is to not over soak the slices in the Tai Maria. A quick dip in and out of the liqueur is all that’s needed. If there’s any left over, you know what do do with it. Got it in one, drink it yourself.
Dust with icing sugar after baking.
Large Panettone about 600 g
70g butter softened
4 fl oz Tia Maria
250ml full fat milk
150ml double cream
25g Demorera Sugar
Icing sugar for dusting – optional
preheat the oven to 170 deg fan assisted and have ready a suitable large heatproof baking dish.
Cut all the Panettone into large slices and butter each slice on one side only. Then pour the Tia Maria into a suitable flat bowl and quickly dip the unbuttered side into the liqueur and then place into the baking dish. Repeat until all the slices have had a boozy dipping. Don’t over soak or there will be no Liqueur left.
In a separate bowl, mix the milk, cream and egg together until well combined, then pour this over the Panettone slices.
For a crispy topping cover the top with the sugar.
Bake for 20 – 25 mins until all the egg mixture is cooked and the sugar has caramelised on top. Dust with icing sugar.
Serve on it’s own or with your favourite accompaniment such as whipped cream ( not the squirty kind please) or some lovely home made custard.