Clas­sic choco­late & or­ange pan­netone pud­ding

Southport Visiter - - For The Family -

COM­BINE clas­sic Ital­ian panet­tone with a few sim­ple, but tasty, in­gre­di­ents and what do you get?

A re­ally sump­tu­ous dessert that’s fit for any VIP vis­i­tors you may be cater­ing for over the up­com­ing fes­tive pe­riod

An­other Christ­mas themed recipe, this cre­ation is not only in­cred­i­bly quick and easy to put to­gether but it re­ally looks the part too.


50g but­ter for spread­ing 12 slices of slightly dry panet­tone

100g dark choco­late chips

3 eggs

300ml milk

200ml dou­ble cream

1 tsp vanilla ex­tract

55g caster sugar

1 tbsp de­mer­ara sugar

Zest of two or­anges

You will need a Pyrex dish, 12in x 6in and a grill pan or deep roast­ing tin to make a bain-marie.


Heat oven to 170°C. Thor­oughly grease the Pyrex dish.

Very lightly but­ter the slices of panet­tone right up to the edges. Sprin­kle a hand­ful of choco­late chips over the bot­tom of the dish and cover with panet­tone slices, slightly over­lap­ping. Top with an­other hand­ful of choco­late chips and cover this with an­other layer of sliced panet­tone.

In a bowl beat the eggs to­gether with the caster sugar, or­ange zest and vanilla ex­tract. Stir in the dou­ble cream and milk.

Pour this mix­ture over the top of the panet­tone en­sur­ing it is thor­oughly soaked by “sink­ing” it with the back of a spoon.

Sprin­kle the de­mer­ara sugar, to­gether with the fi­nal hand­ful of choco­late chips over the top en­sur­ing a good cov­er­age.

Re­frig­er­ate un­til guests ar­rive.

When ready for serv­ing, bake in the oven for ap­prox­i­mately 35 min­utes to golden. Eat this pud­ding hot while the choco­late is still melt­ing, serve with steam­ing hot cus­tard!

Les­ley is study­ing a BSc Hons nutri­tion and health de­gree at Edge Hill Univer­sity, she and her hus­band Roberto also own Roberto’s Ital­ian on Ocean Plaza, South­port.

For more of Les­ley’s recipes, go to: Twit­ter: @LYatesNutri­tion and Roberto’s: Face­ rober­tossouth­port

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