Belated Christmas Post

What is a christmas feast without a christmas pudding?
But what do to when your christmas season is actually 40 degree celcius, and the family is not a big fan to the rich traditional christmas pudding in this weather?! Well, a Panettone pudding is the answer. Panettone is a buttery fruit bread, that is widely available during the christmas month, the italian eat it like a fruit toast, but it can also be made into very delicious dessert like the panettone pudding. I like to invest in a good quality one from my local deli, with extra fruits and liqeur.

Christmas Panettone Pudding

Ingrediant:

• 700g panettone
• 30g unsalted butter, soften at room temperature
• 50g Apricot Jam ( or more )
• 50ml Rum
• 50ml Cointreau
• 600ml Milk
• 600ml Thincken Cream
• 4 eggs
• 125g sugar
• 100g almond flacks
• 150g red currents
• icing sugar

Method:

1. Remove the top and bottom bits of the Panettone, thickly slice the panettone, so it's about 1cm thick. You can cut the bread into any shape you like, i cut mine into triangular in shape.
2. Preheave the oven to 170 degree celcius, lightly grease a 1.5 litre oven proof dish.
3. Lightly spread jam and butter on each slice of panettone, lay slices, slightly overlapping, to fill the dish.
4. In a big jug, whisk the milk, cream, eggs, sugar and liquer together until combine. Pour the custard mixture over the panettone, until it is completly covered.
5. Let the pudding soak for at least 15 mins before put it in the oven.
6. Scatter almond flakes on top of the pudding, and bake in the preheated oven for about 30-40 mins, or until set.
7. Cool the pudding in the dish slighly, and decorated it with red current. Dusting if off with icing sugar, serve warm with store bought brandy custard.

It can also be serve cold, if the mercury is rising!!