Panettone and Apple Bread-and-Butter Pudding


sdahl_panettonebreadpudding

Panettone and Apple Bread-and-Butter Pudding

Sophie Dahl
Earl Grey works beautifully with lavender. You can also make a wonderful iced tea using Earl Grey, lavender and a sugar syrup, steeping and leaving in the fridge to cool.

Serves 10
Preparation time:  15 minutes
Cooking time:  30 minutes

INGREDIENTS
* 600ml single/light cream
* 450ml milk
* 3 large eggs
* 1 vanilla pod/bean
* 150g of caster/superfine sugar
* 1 panettone
* Butter, for spreading
* 1 apple, peeled and finely diced
* A pinch of nutmeg
* 50g of soft brown sugar

METHOD
1. 
Preheat the oven to 190°C /Gas 5. Whisk together the cream, milk and eggs. Slice the vanilla pod/bean in half and scrape the seeds into the egg and cream mixture. Add the caster/superfine sugar and whisk some more.

2. Slice the panettone into thick slices and butter each slice. Arrange the buttered panettone slices in an ovenproof dish. Scatter with the apple and sprinkle with a pinch of nutmeg.

3. Pour over the cream mixture and make sure the panettone is evenly soaked. Sprinkle the top with brown sugar.

4. Place in the oven for 20 to 30 minutes or until golden and crispy.

Photography by Jan Baldwin

Sophie Dahl

Sophie Dahl began her career as a fashion model. In 2003 she wrote 'The Man With The Dancing Eyes', followed by a novel in 2007, 'Playing With The Grownups'. She has written for US Vogue, Harpers Bazaar, The Observer, The Guardian and The Times and served as a Orange Prize For Fiction judge. A devoted home cook, she wrote 'Miss Dahl's Voluptuous Delights', in 2009 before writing/presenting 'The Delicious Miss Dahl' for BBC2. In 2011 she wrote and presented a BBC2 documentary about Isabella Beeton, shortly after 'From Season To Season' was published. In 2013 Dahl designed and modelled a capsule collection for Brora. Dahl lives in the English countryside with her husband and two daughters.

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