Friday, 29 January 2016

Panettone Bread Puddings

As I continue to work my way through the many festive treats I still have left over I find myself having to become more and more creative in ways to use them up. Here I've taken a big old panetonne and turned what's left into little individual bread puddings. With the stodge level at maximim, these are entirely satisfying both in their ingestion and creation. Proper mud pie, hands dirty action all around!

Prep time: 20 Mins
Baking time: 40-45 Mins
450g Panettone
250g Sultanas
75g Light Muscovado Sugar
250ml Milk
1 Large Egg (Beaten)
1tsp Vanilla Extract
1tsp Orange Extract
1tsp Lemon Extract
50g Unsalted Butter (Melted)
A sprinkling of Demerara Sugar

Now the fun begins. Preheat the oven to 180C/350F/Gas 4 and grease a 12 hole muffin tray. In a large mixing bowl break up the panettone. You don't want it as crumbs, chunky spongey nuggets is what you are after. Add the sultanas, muscovado sugar, milk, egg and extracts then get your hands in and smush all together to combine. Tip in the melted butter and mix together with a wooden spoon, then divide equally between your greased muffin cups. If there is any of the mixture left in the bottom of the bowl evenly top each filled cup. Sprinkle over a little demerara then bake in the centre of a preheated oven for around 40-45 minutes, until risen slightly and golden brown. When you are happy the puddings are baked remove from the oven and leave in the tray for around 30 mins, until the tray is cool enough to handle. Once cool run a flat bladed knife around each cup and gently coax the puddings out onto a wire rack.

These naughty little beauties can either be enjoyed warm or cold. The choice is yours!

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