Monday, 20 February 2012

Panettone and Butter Pudding

This weekend we travelled up to Norwich to look at UEA University for Lucy, the car journeys were LONG so we made sure we had a lot of reading material...

We saw some of the Finch family while we were there and the rest of the weekend we had a bit of a film marathon! We watched Crazy Stupid Love (not bad), Drive (very violent), How to Lose a Guy in 10 Days (classic!) and Chalet Girl (Ed Westwick, yum).

For Sunday roast we made a delicious Panettone and Butter Pudding for dessert, the Panettone was left over from a Christmas present so we thought we'd do something a bit different with it, our very rough recipe is here!

You will need:

A small panettone (you probably won't use it all so you can eat the rest and be transported back to Christmas!)
Couple of handfuls of raisins
4 teaspoons of dark rum
Butter spread
2 eggs
142ml double cream
225ml milk (we didn't have cream so just used 375ml full fat milk)
1 tsp vanilla extract
2 tbsp golden caster sugar
Granulated sugar (to sprinkle)

You need to do:

1. Soak the raisins in the rum for as long as you fancy (the longer you leave it the stronger it'll be) and leave to the side.

2. Cut your Panettone into thin wedges, spread with butter and cut in half to fit into your tin, keep doing this until its full, mine looked at bit like this

3. Drizzle the raisins around the dish, try not too get too much of the rum liquid in there!

4. Now get the custard going, put in your eggs (we ended up using 3 eggs but start with two and see how much it fills your dish), milk (and cream if you have it), sugar and vanilla extract and give it a good whisk, Mum really went for it!

 5. In our traditional thrifty way we put the rum into the mixture too, you can decide which you'd like to do. Then use a little sieve to pour the custard all over your panettone, the sieve stops all the strange blobby bits (technical word) from the egg getting into your lovely custard.

6. Pat it all down so all of your custard gets soaked into the panettone, this is where we added our extra egg and a bit of milk but just try to sense how much custard you have coming up sides, you want about a third at least filling up your dish.

7. Ours looked a bit like this. Now sprinkle over the granulated sugar for a bit of browning on top. Put in your oven at 160 degrees for about 35 minutes until the white bits of your panettone are nice and golden.

Serve with a good dollop of ice cream, we had some homemade coconut yoghurt ice cream which went perfectly!

Today's is a very customised recipe, I promise I will post something a little less homemade and professional looking soon! Pancake Day tomorrow so expect some yummy pics of sugar and lemon crepes!

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