Music Played13 items
Free All Right Now
Back To The 70's (CD1) (Various), EMI, 15
Rod Stewart & Cee Lo Green Merry Christmas Baby
Merry Christmas Baby, Verve
Randy Newman Short People
Randy Newman - Little Criminals, Warner Bros
Robbie Williams Different
(CD Single), Island, 4
Earth, Wind & Fire Fantasy
The Best Of Earth Wind & Fire, CBS, 5
Pretenders 2000 Miles
The Best Christmas Album In The World, Virgin
Freda Payne Band Of Gold
Heartbeat: Love Me Tender (Various), Global Television
Wizzard I Wish It Could Be Christmas Everyday
That's Christmas (Various Artists), EMI
Led Zeppelin Ramble On
Led Zeppelin - Remasters, Atlantic
The Killers Here With Me
(CD Single), Mercury, 1
The Jam Going Underground
Fantastic 80's Disc 2 (Various Artis, Columbia
Jeff Lynne Mercy Mercy
Long Wave, Frontiers Records, 4
Steve Earle Nothing But A Child
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
grappa, for soaking (Nigel used rum)
6 tbsp milk
375ml double cream
2 vanilla pods
150g caster sugar
Butter, softened for spreading
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.