I like this bread and butter pudding. So you get spoonfuls of just-set pudding and a little trickle of custard, for which I suggest a baking time of 35-40 minutes. If you prefer your pudding puffed up – more of a wobble than a quiver – then I suggest 40-45. Serves 6
For the custard:
eggs 4
full-fat milk 125ml
double cream 500ml
caster sugar 50g
panettone 300g
golden sultanas 50g
candied peel (optional) 3 tbsp
pistachios 2 tbsp, shelled
orange zest of 1
You will also need a 2 litre baking dish.
Set the oven at 160C/gas mark 3. Break the eggs into a bowl and beat until mixed. Add the milk, cream and caster sugar; beat everything lightly together with a whisk. Tear or slice the panettone into large pieces and place in the baking dish.
Scatter the sultanas and peel among the panettone. Finely chop the pistachios and sprinkle over the top. Pour the custard into the dish, soaking all of the panettone. Grate the zest of the orange over the surface, then bake for 35-45 minutes until lightly set. To check the pudding is ready, shake the dish – the custard should quiver in the middle. Take it from the oven and leave to settle for 15 minutes before serving.
