The best way to use Pannetone over the festive season. Be sure to buy an organic brand if you are able to find it.
125 g unsalted butter, plus extra for greasing
4 tablespoons demarara sugar
750 g panettone
1 vanilla pod
300 ml of double cream
300 ml whole milk
5 large free-range eggs
100 g caster sugar
Preheat the oven to 180 ° C. Lightly grease an oven-proof dish with butter. Coat the dish with 2 tablespoons demarara sugar.
Thinly cut off the edges of the panettone and use them to coat the base and sides of the dish, press down firmly to create a pastry-like base.
Halve the vanilla pods lengthwise and scrape the seeds out, then put the seeds and the pod in a pan over a medium heat with the cream, milk and butter and simmer for 5 minutes or until the butter has melted.
In the meantime, whisk the eggs and caster sugar in a large bowl for 2 minutes until smooth. Add the warm cream mixture to the bowl and whisk until combined. Discard the vanilla pod.
Pour a third of the egg mixture into the bottom of the cake and let it soak in for a few minutes.
Tear all remaining panettone into large pieces, leave them for a minute or two in the custard (the more it soaks up, the better!), then place it in to the oven dish. There is no need to be neat about it, you want a both soft and crispy pieces..
Pour over the remaining custard, soak a little longer if you want and sprinkle with the remaining demarara sugar.
Bake for about 25 minutes, or until set. Let the pudding rest for 10 minutes and then serve with cream, custard or ice cream if you want – it is also delicious served cold!