Feelgood feast
A WINTER CELEBRATION WITH ALL YOU NEED AND NONE OF THE WASTE
With all the eating, drinking and being merry, the run up to Christmas can be a tricky time to make sustainable choices. This year, Abel & Cole are taking the ‘less is more’ approach to festive feasting: less plastic, less waste and less excess… but more quality, more character and more memories made over a cracking organic spread. In their shop you’ll find foodie gifts galore and all you need to make the day magical without costing the earth. *You can also save a very jolly £10 off your first three orders by using the code SIMPLEXMAS at the checkout.
BEYOND BOXING DAY
In the spirit of ensuring not a crumb goes to waste, we thought we’d share an Abel & Cole ‘leftovers’ recipe (right) to use up that ubiquitous spare panettone lurking at the back of the cupboard. The ideal partner for a cup of tea or a glass of sherry on lazy, post-Christmas afternoons by the fire.
PANETTONE & BUTTER PUDDING WITH DARK CHOCOLATE & CRANBERRIES Serves 6-8
100g salted butter, softened, plus extra for greasing 1 Cranberry & Goji Berry Panettone (500g) 100g dark chocolate buttons 125g dried cranberries 3 medium eggs 250ml full cream milk 250ml double cream, plus extra to serve Grated zest of 1 orange 50g caster sugar A pinch of cinnamon
1 Grease a 2-litre ovenproof dish and set aside. Slice the panettone into 1cm-thick slices. Butter the slices, spreading the butter right to the edges of the panettone. Snap the dark chocolate buttons into small pieces.
2 Arrange ⅓ of the panettone slices in the dish, overlapping slightly to cover the base of it. Scatter over ⅓ of the cranberries and ⅓ of the dark chocolate. Cover all this with another layer of panettone slices, arranged to fit the dish, then ⅓ more of the cranberries and chocolate. Cover with the final layer of panettone slices and scatter over the remaining cranberries and chocolate to finish.
3 Whisk together the eggs, 250ml milk, 250ml double cream, orange zest, 25g of the sugar and a pinch of cinnamon. Pour over the panettone and let soak in for 30 mins to 1 hr.
4 Preheat oven to 170C/Fan 150C/Gas 3. Sprinkle remaining sugar over the top of the pudding and cover with foil. Place in the oven and bake for 15 mins, then remove the foil and bake for a further 20-25 mins until golden and crisp on top and bubbling nicely. Cool for 5-10 mins. Serve with whipped cream.