Mary Berry Panettone Pudding Recipes

PANETTONE PUDDING

Panettone pudding image

This is a posh version of bread and butter pudding, rich with cream and vanilla - great for using up any excess Christmas panettone

Provided by Good Food team

Time 45m

Number Of Ingredients 9

Ingredients

50g butter, softened (optional)
250g panettone (about 5 medium slices)
2 eggs
142ml carton double cream
225ml milk
1 tsp vanilla extract
2 tbsp caster sugar
icing sugar, for sprinkling
softly whipped cream, to serve

Steps:

Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml/1½ pint shallow baking dish with a little of the 50g butter.
Cut 250g panettone into wedges, leaving the crusts on.
Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
In a bowl, whisk together 2 eggs, 142ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.
Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.
Dust with icing sugar and serve with spoonfuls of whipped cream.

Nutrition Facts : Calories 520 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 29 grams sugar, Protein 10 grams protein, Sodium 0.5 milligram of sodium

MARY BERRY'S BREAD AND BUTTER PUDDING

Mary Berry's bread and butter pudding image

A great family favourite as pudding to follow a weekend lunch. I have to admit, the recipe is not economical - just delicious! Ideally use a rectangular dish simply because the bread fits it better. If you are not keen on sultanas, just leave them out.

Provided by Mary Berry

Categories Desserts

Yield Serves 6-8

Number Of Ingredients 10

Ingredients

150g/5oz mixed sultanas and raisins
75g/3oz caster sugar
1 lemon or orange, finely grated zest
½ tsp mixed spice
8 thin slices white bread, crusts removed
100g/4oz butter, melted
2 free-range eggs
300ml/½ pint double cream
150ml/¼ pint milk
2 tbsp demerara sugar

Steps:

You will need an ovenproof dish about 2½-3 pint/1.4-1.7 litres volume (18 x 23 x 5 cm/7 x 9 x 2 in).
Preheat the oven to 180C/350F/Gas 4 and use some of the melted butter to grease the dish.
Combine the dried fruit, sugar, lemon zest and spice together in a bowl and toss to mix well.
Cut each bread slice into three strips. Take sufficient slices to cover the base of the dish and dip one side of each one in melted butter. Lay them in the dish, buttered-side down. Sprinkle with half the dried fruit mixture. Repeat the layering, laying the bread strips buttered-side up. Lay the third and final layer of bread strips on top, buttered-side up.
For the custard, beat together the eggs, cream and milk in a bowl and pour it over the pudding. Sprinkle with demerara sugar, and then leave to stand for about one hour if time allows.
Bake for about 30-40 minutes, or until the top is golden-brown and crisp and the pudding slightly puffed up. Serve hot, or there are some who insist that it is delicious cold!

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