Christmas Panettone and Mincemeat Pudding
Panettone is always a lovely gift for Christmas but how often does it get left out as other Christmas delights get eaten? Fortunately it makes a wicked bread and butter pudding with the remnants of alcohol that are hanging around after the festivities such as Baileys, brandy, whisky or rum for extra warmth and deliciousness!
- 75g leftover mincemeat
- Alcohol such as baileys, brandy whisky or rum (optional)
- 50g butter
- 1 panettone, sliced into small squares
- 100ml milk
- 375ml double cream
- 4 eggs
- 125g caster sugar
- A few drops vanilla extract
- Preheat the oven to mark 170°C (325°F) mark 3.
- Put the leftover mincemeat in a bowl and cover with your chosen alcohol. Leave to soak.
- Melt the butter in a frying pan over medium heat and fry the panettone slices for 2-3 minutes or until golden on both sides.
- Arrange the panettone slices with the mincemeat, overlapping slightly in a baking dish.
- Pour the milk and cream into a pan and bring slowly up the boil. Whisk the eggs with the sugar until frothy and pale. Add the milk and cream mixture to the eggs and stirring continuously, add the vanilla extract. Pour the mixture over the panettone and set aside for 30 minutes to allow to soak in well.
- Bake in a bain-marie or roasting pan filled with hot water to come halfway up the sides of the dish. Bake for 30-35 minutes or until just set in the middle.
This recipe also works well with other leftover bread or croissants.