Get your elasticated waist bands ready…this is a really indulgent dessert….but worth it because it’s truly delicious but definitely on the naughty list. Pandoro or panettone Italian cakes are perfect for a good old fashioned bread and butter pudding, as they are rather bread-like and lend themselves totally to this recipe, Pandoro particularly as its baked in a star shaped tin, so it looks very Christmassy when it’s sliced into star shapes. It’s also a delicious way to use them up if there’s loads in your larder at Christmas or afterwards or when you fancy doing something a bit different with them and want to turn them into an even more scrumptious dessert. It’s Italy meets England in the best possible way…and great for making with kids. You can get them to saw up the Pandoro into star shapes for you.
250g of Pandoro or Panettone (I use the baby size ones)
30g approx of butter at room temperature
140ml of double cream
2 teaspoons of vanilla extract
2 tablespoons of white caster sugar
Icing sugar for dusting
Preheat the oven to 150°C and grease a largish baking dish with a little bit of the butter. Slice the Pandoro into little slices and spread them with the rest of the butter. Arrange them in the dish leaning up against each other, butter side up.
In a large bowl, whisk the eggs, vanilla extract, cream, milk and sugar till thoroughly combined. Pour over the Pandoro. Place the dish in a roasting tin and pour boiling water in to the depth of one inch. This will cook the Panettone pudding gently. Bake in the oven for between 20-30 minutes, depending on your oven, I cook mine for the first five minutes then carefully put tin foil over the top to stop it going too brown, then bake it till just set and browning on top.
Dust with icing sugar and serve while still fresh out of the oven. Can also be served with a dollop of vanilla ice cream if you want to really push the boat out.