Choco­late Or­ange Panet­tone Pud­ding

Prima (UK) - - Season’s Eatings -

Yes, you can make a last-minute pud that ev­ery­one loves! This is per­fect to pop in the oven while you’re serv­ing a main course.

SERVES 6 PREP about 15min, plus soak­ing COOK about 40min

• 750g (1lb 101/2oz) panet­tone

• 50g (2oz) dark choco­late chips

• 750g (1lb 101/2oz) fresh vanilla cus­tard

• 75ml (3fl oz) milk

• Zest of 2 or­anges

• 2tbsp de­mer­ara su­gar

• Cream, op­tional, to serve

1 Pre­heat oven to 160°C (140°C fan) mark 3. Cut panet­tone hor­i­zon­tally into 2.5cm (1in) slices to cre­ate rounds, then

cut these in half. Ar­range in a 2 litre (3½ pint) oven­proof dish. Scat­ter over most of the choco­late chips.

2 In a small pan, heat the cus­tard, milk and or­ange zest un­til warm and a pourable con­sis­tency. Pour over panet­tone, press down lightly to im­merse slices com­pletely, and leave to soak for 20min.

3 Scat­ter over re­main­ing choco­late chips and the su­gar, then bake for 30-35min un­til golden and cus­tard is just set. Serve im­me­di­ately, with cream, if you like.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.