Meals and Courses

Panettone and Butter Pudding with Raspberries

cook 30 mins
  • 50 g (2 oz) softened butter
  • 250 g (8 oz) panettone, cut into 1.5 cm (¾ inch) slices
  • 100 g (3½ oz) frozen raspberries
  • 500 ml (17 fl oz) milk
  • 3 eggs, beaten
  • 50 g (2 oz) caster sugar
  • 1 teaspoon vanilla bean paste
  • sifted icing sugar, for dusting
  • thick pouring cream, to serve (optional)
  • Spread the butter over one side of each panettone slice and arrange, overlapping slightly, in a shallow, buttered ovenproof dish. Crumble or sprinkle the raspberries over the top.
  • Pour the milk into a saucepan and heat until almost boiling. Meanwhile, whisk the eggs, sugar and vanilla paste together in a large bowl.
  • Pour the hot milk into the egg mixture, whisking constantly, then pour over the panettone and bake in a preheated oven, 180˚C (350˚F), Gas Mark 4, for about 20 minutes, until just set and lightly golden. Dust with icing sugar and serve with thick pouring cream, if desired.
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