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Cranberry panettone and butter puddings
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40g brandy butter
150g panettone, cut into wedges
3 tbsp cranberry sauce
142ml double cream
225ml whole milk
1 tsp vanilla extract
35g golden caster sugar
120g whipped cream, to serve
1. Preheat the oven to 160˚C, gas mark 3. Grease 4 individual pudding dishes or ramekins with 10g brandy butter. Butter the panettone with the remaining 30g brandy butter, then cut into large chunks and arrange in the dishes, buttered side up. Dot the cranberry sauce among the panettone chunks. Boil a kettle.
2. Meanwhile, in a bowl, whisk together the eggs, cream, milk, vanilla and 25g sugar, then pour evenly over the panettone. Sprinkle with the remaining 10g sugar. Put the dishes in a deep roasting tin and pour just-boiled water from the kettle around them, to a depth of about 2cm. Bake for 30-35 minutes, until the puddings are just set and golden. Serve with the whipped cream.
This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per pudding 2210kJ
This recipe was first published in November 2018.