Panettone and Chocolate Pudding

Panettone is a lovely present to give and to receive, the tins are sometimes as beautiful as the cake itself!

This is a good way to use up the last of the panettone after Christmas. The chocolate spread gives the pudding and extra special something.

8 slices of panettone

2 tablespoons chocolate spread eg Nutella

25g castor sugar

375ml milk

60ml single cream or 1 tablespoon mascarpone

zest of half a lemon

3 eggs

Method 

Preheat the oven to Gas Mk 4/180’C. Butter an ovenproof dish.

Spread the chocolate spread onto 4 of the panettone slices and make into sandwiches with the other 4 slices. Cut each into halves or quarters.

Layer the ‘sandwiches’ into the dish in a single layer if possible. Sprinkle over the sugar.

Put the milk, cream/mascarpone, lemon zest and eggs in a jug and mix well.

Through a sieve, pour the milk mixture onto the panettone and press down slightly.

Bake for 30 – 40 minutes until golden brown but still slightly wobbly in the centre. Leave to rest for 5 minutes before serving.

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