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Panettone Pudding

Traditional Italian Panettone with custard.



  • 1.

    To start the custard base, bring the milk and cream just to boil in a saucepan.

  • 2.

    Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest.

  • 3.

    Whisk the eggs with the sugar until pale then whisk in the milk and cream, remove the pod shell and whisk together with the eggs.

  • 4.

    Dip each slice of panettone into the custard and pile into the buttered baking dish.

  • 5.

    Pre-heat the oven to 160C / 325F / Gas 3.

  • 6.

    Place the dish in a roasting tin and half fill with hot water, sprinkle with icing sugar and bake for about 45 minutes.

  • 7.

    When cooked it will have a slight crust on top but will still be slightly wobbly inside.


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Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Panettone Pudding.


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Posted by whiteswanReport
I love Panettone, this recipe was so yummy. I did not have a vanilla pod so used vanilla extract.
Posted by JA113Report
This one is sensational! It's also a great alternative as a Christmas pudding.
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