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Foodie Thursday

Duration:
1 hour, 55 minutes
First broadcast:
Thursday 13 December 2012

Simon is joined by singing superstar Robbie Williams ahead of his exclusive Radio 2 gig, our resident chef, Nigel Barden, will be making a panettone bread and butter pudding and we'll unleash a brand new Confession onto our cool and calming Collective.

Plus there's sport, money and the latest travel news.

Music Played

13 items
  • Image for Free

    Free All Right Now

    Back To The 70's (CD1) (Various), EMI, 15

  • Image for Rod Stewart & Cee Lo Green

    Rod Stewart & Cee Lo Green Merry Christmas Baby

    Merry Christmas Baby, Verve

  • Image for Randy Newman

    Randy Newman Short People

    Randy Newman - Little Criminals, Warner Bros

  • Image for Robbie Williams

    Robbie Williams Different

    (CD Single), Island, 4

  • Image for Earth, Wind & Fire

    Earth, Wind & Fire Fantasy

    The Best Of Earth Wind & Fire, CBS, 5

  • Image for Pretenders

    Pretenders 2000 Miles

    The Best Christmas Album In The World, Virgin

  • Image for Freda Payne

    Freda Payne Band Of Gold

    Heartbeat: Love Me Tender (Various), Global Television

  • Image for Wizzard

    Wizzard I Wish It Could Be Christmas Everyday

    That's Christmas (Various Artists), EMI

  • Image for Led Zeppelin

    Led Zeppelin Ramble On

    Led Zeppelin - Remasters, Atlantic

  • Image for The Killers

    The Killers Here With Me

    (CD Single), Mercury, 1

  • Image for The Jam

    The Jam Going Underground

    Fantastic 80's Disc 2 (Various Artis, Columbia

  • Image for Jeff Lynne

    Jeff Lynne Mercy Mercy

    Long Wave, Frontiers Records, 4

  • Image for Steve Earle

    Steve Earle Nothing But A Child

  • NIGEL'S RECIPE

    Panettone Bread and Butter Pudding

    By Giorgio Locatelli From Giorgio Locatelli Pure Italian



    Prep time: 30 mins, plus cooling, chilling & soaking

    Cook time: 20-25 mins

    Serves: 4-6



    Ingredients

    75g sultanas

    grappa, for soaking (Nigel used rum)

    6 tbsp milk

    375ml double cream

    2 vanilla pods

    4 eggs

    150g caster sugar

    1 panettone

    Butter, softened for spreading





    Method

    1. Put the sultanas in a bowl and cover with grappa. Leave to soak while you make the custard.

    2. Pour the milk and cream into a saucepan set over medium heat. Add the vanilla pods and bring just to the boil, taking care not to let it boil over.

    3. Meanwhile, whisk the eggs and sugar in a large bowl for about 3-4 minutes until thick and pale.

    4. When the milk has boiled, remove the vanilla pod, and add the milk to the eggs, stirring continuously. Leave to cool completely, then cover and put in the fridge.

    5. Preheat the oven to 170°C/gas 3.

    6. Using a serrated bread knife, remove the crust from the panettone. Cut into equal slices. Butter both sides, then cut each slice into four squares.

    7. Distribute the squares equally between individual ramekins (you can use one big dish but the cooking time will increase, as Nigel did adding approx 5 mins). Sprinkle with the grappa/rum-soaked sultanas.

    8. Remove the custard from the fridge and pour into the ramekins until half-filled. Leave to sit for 5 minutes so that the mixture soaks into the bread. Then fill with the remaining custard.

    9. Place the ramekins in a bain-marie or a roasting pan filled with enough hot water to come halfway up the sides of the ramekins. Bake for 15-20 minutes until set (depending on size of dish).

    10. Remove the ramekins from the bain-marie to cool. Serve at room temperature rather than chilled.

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