Archive for the ‘John Burton Race’ Category

Panettone bread and butter pudding with cinnamon cream (John Burton Race)

March 13, 2012
For the panettone bread and butter pudding
For the cinnamon cream

Preparation method

  1. Preheat the oven to 220C/425F/Gas 7. Grease a small ovenproof dish with butter.
  2. For the panettone bread and butter pudding, heat the butter, half a vanilla pod and the orange zest in a pan over a medium heat, stirring well to combine. When the butter has melted, brush the panettone slices with the mixture, reserving the vanilla pod half.
  3. In a separate pan, bring the milk, both vanilla pod halves and cinnamon to the boil, discard the vanilla pod, then set aside.
  4. Whisk the eggs and the sugar together until pale and fluffy. Whisk the hot milk mixture into the egg mixture until well combined.
  5. Sprinkle the glacé cherries evenly over the bottom of the greased ovenproof dish. Place the buttered panettone slices into the dish so that they overlap each other. Pour over the egg mixture and set aside until the panettone has absorbed the egg mixture.
  6. Place the dish into a roasting tray. Pour boiling water into the roasting tray so that the water reaches halfway up the sides of the dish to make a bain-marie. Carefully transfer to the oven and cook for 10-15 minutes, or until the bread and butter pudding is crisp and golden-brown on top.
  7. Meanwhile, for the cinnamon cream, fold the icing sugar and cinnamon into the whipped cream until well combined.
  8. To serve, spoon a portion of the the panettone bread and butter pudding into the centre of two serving plates. Place a spoonful of the cream alongside each.