Publication-approved historical recipe

Pannetone pudding recipe

Name: Pannetone pudding recipe
Ingredients: 1 small pannetone loaf, sliced; 50 g softened butter, plus extra for greasing; 50 g currants; 275 ml full cream milk; 60 ml double cream; 50 g caster sugar; Finely grated zest of 1 lemon; 3 large free-range eggs; 1/4 tsp freshly grated nutmeg

Historical recipe record without an accepted exact episode or contestant association.

Ingredients

1 small pannetone loaf, sliced
50 g softened butter, plus extra for greasing
50 g currants
275 ml full cream milk
60 ml double cream
50 g caster sugar
Finely grated zest of 1 lemon
3 large free-range eggs
1/4 tsp freshly grated nutmeg

Method

Heat the oven to 190°C (gas 5) and butter a shallow ovenproof dish.
Spread the panettone slices with the softened butter. Layer them in the dish, scattering the currants between the slices.
Mix the milk, double cream, caster sugar and lemon zest in a jug. Beat the eggs separately, then whisk them into the milk mixture.
Pour the custard slowly over the panettone and leave it to soak for 10 minutes.
Grate the nutmeg over the top and bake for 30–40 minutes, until puffed, golden and set in the centre.