25g soft unsalted butter
6 medium eggs
70g caster sugar
1 punnet raspberries
3 Figs / or selection of seasoned fruits
200ml Greek yoghurt
To make cinnamon sauce:
1 cup sugar
5 tbsp butter
1 teaspoon cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt to taste
Knock Christmas pudding out of the competition with this, a delicious alternative that calls for Christmas Panettone. Panettone will keep for up to 4-6 months, so be sure to keep it for this twist on the tradition B&B pudding.
- Preheat the oven to 160 °C
- Cut 3-4 large slices of the panettone into 1.5cm thick pieces. Butter both sides of each slice and lay each slice into a medium oven proof baking dish.
- In a large mixing bowl, combine the eggs, milk, and sugar until the egg mixture reaches a fluffy consistency. Pour the egg mixture into the baking dish, ensuring all slices of panettone are well covered.
- Using a large baking dish, create a bain-marie by filling the larger baking dish with around 1 inch of boiling water. Place the medium baking dish (with the panettone) inside the larger baking dish. The water bath will ensure the pudding is cooked evenly throughout while in the oven. Bake for 40-50 minutes until golden brown.
- Set aside to cool at room temperate.
- To make the cinnamon sauce, stir together the sugar, butter, cinnamon, vanilla extract, and salt in a medium pan on a low heat. Continuously stir until the mixture runs smooth.
- Serve the panettone pudding with the cinnamon sauce on top, Greek yoghurt, raspberries, figs, or a selection of seasoned fruits.