PANETTONE PARTY BOMBE
This striking pudding is amazingly easy to make but will wow your guests. The simple, no-churn ice cream can be replaced with 1 litre (1¾ pint) bought vanilla ice cream, if you wish.
Hands-on time 20min, plus overnight freezing. Cooking time about 5min. Serves 10
❖ 750g-1kg (1lb 10½oz-2lb 3½oz) panettone
❖ 350ml (12fl oz) condensed milk
❖ 600ml (1 pint) double cream
❖ 100g (3½oz) shelled pistachios
❖ 100g (3½oz) glacé cherries
❖ 100g (3½oz) mixed cut candied peel
❖ 75g (3oz) flaked almonds TO DECORATE
❖ 150g (5oz) dark chocolate, finely chopped
❖ 25g (1oz) shelled pistachos, roughly chopped
❖ 50g (2oz) glacé cherries, roughly chopped
❖ 25g (1oz) mixed cut candied peel
❖ 25g (1oz) flaked almonds
1 Slice off the top quarter of your panettone, to use as a lid, and set aside. Using your fingers, pull out the centre of the panettone, leaving a rough 3cm (1¼in) shell around the sides and bottom. Freeze the removed panettone bits and use at a later date for trifle or bread and butter pudding, if you like.
2 In a large bowl, using a handheld electric
whisk, beat the condensed milk and cream until mixture holds soft peaks. Stir in pistachios, cherries, mixed peel and flaked almonds. Fill the panettone with the cream mixture and top with the lid. Put on a baking sheet and place in the freezer. Freeze overnight.
3 To finish, in a heatproof bowl set over a pan of simmering water, gently melt the chocolate. Cool for 5min.
4 Remove panettone from freezer and transfer to a cake stand or serving plate. Drizzle over chocolate and sprinkle over remaining dried fruits and nuts. Allow chocolate to set for 10min. Serve in slices.
PER SERVING 788cals, 12g protein, 52g fat (26g saturates), 67g carbs (54g total sugars), 3g fibre
Get ahead
Make to end of step 2 up to 3 months ahead. Once frozen, wrap well in clingfilm and return to freezer. To serve, complete recipe. Any leftovers after serving (if ice cream is still frozen) can be returned to the freezer for up to 1 month.