November 2013

 

Bread and Butter Pudding with Panettone

 

Adjust quantities according to numbers being catered for these quantities will serve about four.

 

Softened Butter                            Sliced Panettone of your choice (5 Slices)

 

2 Eggs                                              ¼ pint of Double cream

 

½ pt Milk                                        Splash of Vanilla

 

2ozs castor Sugar                        Marmalade (optional)

 

Spread softened butter onto Panettone also Marmalade if chosen. Cut into wedges and lay into a shallow oven proof dish overlapping slightly.

 

Whisk together the Eggs, Cream, Milk, Vanilla and Sugar (add a little Whisky or Brandy)

 

Pour over the Panettone. Bake in a medium oven until golden and the egg custard is just set.

 

Serve warm with Pouring Cream