For at least the last five years (if not longer) my mother has been making a twist on bread and butter pudding for our Christmas dessert. As I won’t be with her this year I asked for the recipe so that I could make it in South Africa. I tried it out on the weekend to have with friends at a “friendly Christmas” (I think that is an appropriate name for a Christmas celebration with friends). I don’t have a recipe as such as my mom just makes it by magical mom skills but I thought I would share with you what we do.
Ingredients
- a large panettone (I used a 750g one)
- butter
- apricot jam (although I am thinking fig jam or a cranberry jam would be pretty awesome too)
- 1 pot double cream and (you don’t actually get this in Italy so I used marscapone)
- 1 pot single cream
- milk as necessary (I used almond milk)
- 4-5 eggs (depending on size, I used 5)
- raisins (soaked in juice)
- brown sugar
Method
Slice the panettone and make sandwiches with the jam and butter. I cut from the bottom so I have rounds which I think quarter to make little triangles. Place them in a dish with the little triangles pointing up.
Separately combine the single cream, double cream, milk, eggs and a bit of sugar (I just sprinkled it in) and beat until combined. Making this marscapone it kind of separated strangely but cooked to look fine.
Sprinkle the raisins over the sandwich ‘spread’ and the slowly coat with the liquid. It should come as high as possible in your dish (although not cover the top of the sandwich peaks). Leave to sit for a while if you can. Then pop the pudding into the oven for 45 minutes to an hour at 180 degrees. Keep an eye on it to make sure the peaks don’t burn.
Serve with custard or ice-cream. It makes about 8 portions and is great for breakfast the next day!
Also check out my guest post on Leanne’s blog about what Christmas is to me.
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