Brandy-soaked fruit and panettone make this and extra special bread and butter pudding.
3 tbsp brandy
1 orange, finely grated zest and juice
50g/2oz candied peel, finely chopped
2 free-range eggs
284ml/10fl oz carton double cream, plus extra for serving
150ml/¼ pint rice milk
25g/1oz demerara sugar
icing sugar, for dusting
Preheat the oven to 160C/320F/Gas 3. Soak the sultanas in the brandy in a small bowl. Melt the butter and use a little of it to grease an 850ml/1½ pint shallow ovenproof dish.
Tear the panettone into chunks and arrange a layer in the base of the dish. Pour half of the butter over, then scatter over some orange zest and juice, half of the candied peel and the sultana mixture.
Repeat a layer of panettone, using it all up.
Split the vanilla pod and scrape out the seeds into a jug. Add the eggs, cream and milk. Whisk together and then pour the mixture over the panettone. Sprinkle with demerara sugar.
Place the dish in a roasting tin, fill with boiling water to come halfway up the sides of the tin and bake in the oven for about 35 minutes, or until the pudding is set and golden-brown.
Dust with icing sugar and, using a cook’s mini-blow torch, caramelise the top. Serve with extra cream.
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