Panettone used to be seen as an Italian delicacy
But in the last few years, it's flying off the shelves all over the place and it's a
delicious indulgent
alternative to the classic Christmas pudding
All I'm gonna do is take the end off
And then we can take the base off and then the sides like this.
Just 1 centimeter slices.
We don't waste anything and you can't get anything wrong
There's nothing you can get wrong even if you were a little bit tiddly on
the old sherry, you could still do this beautifully
The Panettone is gonna be
used both for the custard soaked filling, and to make the outer crust of the tart instead
of pastry
To stop the crust sticking, lightly grease a 28 centimeter loose bottom tart tin
Smash-up fine, two tablespoons of Demerara sugar and mix
with 2 more tablespoons of sugar with the granules left whole
What you'll find is some bits will be crunchy, some bits will just kind of lightly caramelise
which is nice
Coat the tin, keeping the excess sugar for later
So to line it, I'm just going to trim this base here off this brown crust because it's
not quite
so delicate I'm gonna put this onto the bottom just like that.
And then all I'm gonna do, is use these little crusts, squeeze them and push them up against
the sides like that.
If you do it sort of a little bit scruffy and not so perfect, it's still great
So that's our base done.
Now time to make the custard
Crack 5 large free-range eggs into a bowl, add 100 grams of golden caster sugar and
whisk for two minutes.
Heat 300 milliliters of double cream and 300
milliliters of whole milk with 125 grams of unsalted butter and the
husk and seeds of 1 vanilla pod.
Leave to simmer on a medium heat for 5 minutes
Then, whisking constantly, add the hot cream mixture to the eggs and sugar
And pour some over the panettone
Just a third goes in.
It will get sucked up
straightaway, it absorbs very quickly.
Then we have the rest of this custard
In actual fact, we've got all of the bits that are fallen off of the wonderful panettone
Plus this bit here.
Break it up get in there with a spoon and you can
see straight away, it's just like the most gorgeous sludge you can get
So I'm going to put half in and I'm just going to lay that into our mold
And then some undeniably beautiful flavours
We've got really nice quality 70% chocolate
Give it a spank and then I want about 60 grams
Just little chunks and I'll save half for on top and then marmalades that lovely
bittersweet orange and the chocolate.
Fantastic!
So just about 60 grams in and around here
Spoon in the rest of the panettone and custard mixture
Making sure you've removed the vanilla pod then top with more chocolate and marmalade
and the leftover Demerara sugar
So there you go, our really easy delicious dessert ready to be cooked
So 25 minutes at 180 degrees celsius which is about 350 degrees Fahrenheit
In it goes
And then when it comes out it's gonna look amazing
Just timed me to clean down and have a little sherry
Look at that, you've still got a little wobble in the middle which I like
After leaving it to rest for 10 minutes , it's time to plate up; here we go!
Crispy on the top, spongy in the middle.
Gorgeous!
It's good hot it's good cold
It's good for dessert, it's good as an afternoon tea
A little bit of ice cream
Mmm!
Oh yeah!
Marmalade and chocolate.
Such a brilliant combination
Mmm that is the
chocolate marmalade panettone bread and butter pudding
A beautiful thing that anyone can do that tastes absolutely delicious
Happy Christmas!