Begin by putting the raisins in a small saucepan with 50ml of the Marsala and bring them up to simmering point, then remove them from the heat then leave to soak and cool for about 40 minutes.Meanwhile preheat the oven to 180C, gas mark 4. Then butter the slices of panettone and cut each one into quarters measuring about 6cm (if you are using the small panettone, just halve them). Now arrange a single layer of slightly overlapping slices in the prepared dish, saving all the nicest-looking pieces for the top. Next drain the raisins and reserve the liquid.Sprinkle half the raisins over the panettone, and all of the candied peel. Now arrange the remaining slices of panettone on top, overlapping them attractively so the crusts are prominent, then sprinkle with the remaining raisins. Next, in a large glass jug (it will need to be more than 570ml), measure out the milk, double cream, the remaining 100ml Marsala and the Marsala juices from the raisins. Now use a mini-whisk to whisk the caster sugar, lemon zest and beaten eggs. Then pour the whole lot over the panettone and grate the nutmeg over the top. Pop the dish on a baking tray and bake for 50 minutes until the top is crisp and golden and the pudding is puffy and set in the centre. Leave it out of the oven to settle for 10 minutes, then serve with some chilled pouring cream.Not sure what Marsala is? Read Travels with Delia to find out