Panettone and brandy butter pudding YOU Magazine
Panettone and brandy butter pudding - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Panettone and brandy butter pudding By You Magazine - December 30, 2018 This delicious panettone and brandy butter pudding is the ideal solution for those Christmas leftovers we all have lying around at the end of December. Panettone and brandy butter are layered up with a custard made from eggs, sugar and cream, made even tastier with a generous glug of Cointreau or Grand Marnier. If you don’t have the right size dish, you can also make two smaller puds – see the Variation tip below. Chris Alack SERVES 6 500g panettone see method about 50g brandy butter softened 3 medium eggs 125g golden caster sugar 1⁄2 tsp freshly grated nutmeg 400ml double cream 425ml whole milk 2 tbsp Cointreau or Grand Marnier 1. Preheat the oven to 180C/160C fan/gas 4. Select a shallow ovenproof dish at least 1.5 litre capacity. Have ready 10-12 x 2cm slices of panettone (cut as wedges from a 500g loaf). Spread the panettone with the brandy butter and arrange them over the base of the dish. Whisk the eggs, caster sugar and nutmeg together in a large bowl, then whisk in the double cream, whole milk and Cointreau. Pour the custard through a sieve over and around the panettone. 2. Place the gratin dish in a roasting pan with cold water that comes two thirds of the way up the sides. Bake the panettone and brandy butter pudding for 1 hour until the custard is puffy and set and the panettone is golden. Serve the pudding straight away. FOR THE FINISHING GLAZE If wished, warm and sieve 90g apricot jam and brush it over the hot pudding just before serving. VARIATION You can also make two smaller puds. Divide the ingredients between 2 x 850ml dishes (we lined ours with loaf tin liners, as in the picture on page 52). Reduce the cooking time to 45 minutes. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved