Panettone and brandy butter pudding

This delicious panettone and brandy butter pudding is the ideal solution for those Christmas leftovers we all have lying around at the end of December. Panettone and brandy butter are layered up with a custard made from eggs, sugar and cream, made even tastier with a generous glug of Cointreau or Grand Marnier. If you don’t have the right size dish, you can also make two smaller puds – see the Variation tip below.

Panettone and brandy butter pudding
Chris Alack

SERVES 6 

500g panettone see method
about 50g brandy butter softened
3 medium eggs
125g golden caster sugar
1⁄2 tsp freshly grated nutmeg
400ml double cream
425ml whole milk
2 tbsp Cointreau or Grand Marnier

1. Preheat the oven to 180C/160C fan/gas 4. Select a shallow ovenproof dish at least 1.5 litre capacity. Have ready 10-12 x 2cm slices of panettone (cut as wedges from a 500g loaf). Spread the panettone with the brandy butter and arrange them over the base of the dish. Whisk the eggs, caster sugar and nutmeg together in a large bowl, then whisk in the double cream, whole milk and Cointreau. Pour the custard through a sieve over and around the panettone.

2. Place the gratin dish in a roasting pan with cold water that comes two thirds of the way up the sides. Bake the panettone and brandy butter pudding for 1 hour until the custard is puffy and set and the panettone is golden. Serve the pudding straight away.

FOR THE FINISHING GLAZE If wished, warm and sieve 90g apricot jam and brush it over the hot pudding just before serving.

VARIATION You can also make two smaller puds. Divide the ingredients between 2 x 850ml dishes (we lined ours with loaf tin liners, as in the picture on page 52). Reduce the cooking time to 45 minutes.

Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.