Why not indulge this Christmas with our delicious festive pudding?
It is a unique combination of traditional Italian Panettone cake with juicy sultanas, zesty orange and rich dark chocolate, along with our original Grants Morella Cherry brandy butter.
Ingredients - serves 4
- 4 large slices of Panettone – about 400g, with the crusts removed
- 50ml Grants Morella Cherry Brandy
- 100g Unsalted butter
- 25g Soft brown sugar
- 200ml Milk
- 150ml Double Cream
- 10ml Vanilla Essence
- 2 Medium eggs
- 1 Large orange – grated
- 100g Sultanas
- 100g Dark chocolate - cut into small chunks or use dark chocolate buttons
- 25g Caster or Demerara sugar
Method
- Preheat the oven to 180°C, fan 160°C, gas 4.
- Using an electric whisk, whip the softened butter, soft brown sugar and Grants Morella Cherry Brandy together until light and fluffy to create Grants Morella Cherry Brandy butter.
- Spread the Panettone slices with the lightly whipped Grants Morella Cherry Brandy butter. Cut the Panettone into finger-sized pieces. Place half of the buttered Panettone into an ovenproof dish.
- Evenly scatter the buttered Panettone pieces with sultanas, broken chocolate chunks and freshly grated orange zest.
- In a jug, beat together the milk, cream, sugar, vanilla essence and eggs. Pour the mixture over the buttered Panettone, then top them with the remaining Panettone, buttered side up.
- Sprinkle the pudding with a little caster or demerara sugar, place in a deep baking tray with a mug of water in the bottom. This will help to give an even cook and eliminate the eggs from overcooking. Bake for 20-25 minutes until puffy and golden in colour.
Serving suggestion
Serve whilst hot, with warmed custard, cream or ice cream and a dusting of icing sugar. Enjoy!