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Serves 4-6 Ingredients 500g panettone 50g unsalted butter at room temperature 12tbsp of rum 100g sultanas 1 whole nutmeg, grated 1tsp cinnamon 200ml milk 200ml single cream 3 eggs 2tbsp golden caster sugar Method In a large bowl, beat the butter with 6 tablespoons of rum until the liquid is incorporated. Remove the paper from the panettone and slice into slices about 2cm thick. Place the sultanas, 6 tablespoons of rum, grated nutmeg and cinnamon into a saucepan and bring to the boil. Choose a 2lb baking dish and butter all sides. Take a slice of panettone and spread the rum butter on one side. Place a layer on the bottom of the baking dish. Scatter a spoonful of the sultanas over the panettone. Continue layering the panettone and sultanas until the dish is full. Beat the egg, sugar, cream and milk together in a jug. Pour over the bread mixture. Sprinkle a little caster sugar over the top of the pudding. Bake at 180C for 35 minutes.