Its into the new year & the christmas tree has been put away for another year, the cards are in the recycling bag & those strange gifts people bought you from from the local supermarket gift range that they thought was funny at the time and thought you would appreciate, have been packed away in a carrier bag marked “charity shop” or *next years stocking fillers” ( i.e. a muppet back scratcher, or a plastic reindeer that passes chocolate raisins out of its bottom, *sighs*)
But one thing people might find left over is a Panettone, which people often buy you but you never buy yourself.
A Panettone is a traditional Italian sweet bread (from Milan originaly ) which is a traditional staple in Italy at Christmas and new year , and has been over here for awhile. It is usually studded with grappa soaked fruits and is a favourite of mine. They come in marvelous boxes or bagged up & tied with ribbon, but are normally neglected by people and stuffed at the back of a cupboard until found well past its sell by date and then put out for the birds.
But not in our house. We were fortunate to have a lovely one bought for us by friends this year and as well as being served up toasted & buttered, with a sprinkle of cinnamon, with a nice italian coffee, you can make a very naughty bread & butter pudding 🙂
So here’s my recipe …if you have one of these delightful breads give it ago, if not you can use this recipe using ordinary crusty white bread or even brioche with a sprinkling of brandy soaked raisins.
This recipe will make enough for a large deep 12-14 rectangular dish enough for 10 people to get a nice big portion each.
YOU WILL NEED:
A large deep baking dish
A hand whisk
A nice glass of your favourite italian red wine
Ennio Morricone playing in the background
An invite to a dinner party so you can take it a long and become the star of the show 🙂
for the egg custard-
6 medium eggs + 1 yolk
500ml single cream
500ml full fat milk
180g castor sugar
1 Vanilla pod or 3 teaspoons vanilla essence
200g melted butter
2oog castor sugar
300g dark chocolate broken into pieces or chocolate buttons
zest and juice of 1 large orange
And most importantly your Panattone.
METHOD GALLERY :
First of all pre-heat your oven too 180c
Instead of icing sugar this dish is also nice brushed with Apricot jam heated up in a pan…or even better some tangy orange Marmalade !
Its best eaten hot or can be served cold like a cake if you wish; I prefer it warm with creme fraiche but goes with most things like vanilla ice cream or even fresh cream whipped with a bit of Amaretto whisked in…lovely 🙂
© The cake-shaker 2011