Panettone pudding

Step 1

Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml/1½ pint shallow baking dish with a little of the 50g butter.

Step 2

Cut 250g panettone into wedges, leaving the crusts on.

Step 3

Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.

Step 4

In a bowl, whisk together 2 eggs, 142ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.

Step 5

Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.

Step 6

Dust with icing sugar and serve with spoonfuls of whipped cream.