Castel Matters, Issue 22 - Winter 2019 / Spring 2020
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FESTIVE<br />
Christmas<br />
Recipe<br />
Panettone Bread &<br />
Butter Pudding<br />
Find below a different recipe for<br />
panettone. It makes a great,<br />
warming and filling dessert. If you<br />
don’t have panettone, brioche<br />
works well too!<br />
Serves 6<br />
Approximately 1/2 panettone<br />
50g melted butter, plus extra for<br />
greasing<br />
100g sultanas<br />
3 tbsp demerara sugar<br />
For the custard:<br />
3 large eggs<br />
75g caster sugar<br />
400ml milk (full fat ideally)<br />
1 tsp vanilla extract<br />
1/2 tsp ground cinnamon<br />
1/2 tsp ground nutmeg<br />
melted butter.<br />
2. Cut the panettone loaf into<br />
1.5cm slices and brush each slice<br />
with melted butter on both sides.<br />
Arrange the slices in layers to cover<br />
the buttered dish and scatter over<br />
the sultanas.<br />
3. To make the custard, place all of<br />
the ingredients in a large bowl and<br />
whisk together by hand until well<br />
mixed.<br />
4. Pour the custard over the<br />
panettone in the dish and gently<br />
press the exposed bread down<br />
into the liquid. Sprinkle with the<br />
demerara sugar and leave to stand<br />
for about 30 minutes. While the<br />
pudding is standing, preheat the<br />
oven to 180C/160C fan/gas 4.<br />
5. Place the ovenproof dish into<br />
the oven for about 40 minutes until<br />
the top is golden and puffed up,<br />
and the centre is hot. The layers will<br />
shrink a little on cooling.<br />
6. Serve warm and enjoy with ice<br />
cream or double cream. Leftovers<br />
will keep for a day in the fridge.<br />
1. You will need a 28cm widebased<br />
round ovenproof dish, and<br />
a roasting tin large enough to place<br />
it in. Grease the dish with a little<br />
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