Caramel Pannettone Pudding
Serving Size : 6
Categories : Dessert
3/4 cup caster sugar
2 tablespoons water
500 grams panettone
5 large eggs
300 mls King Island cream or clotted cream
1 cup milk
3/4 cup caster sugar
1/4 cup Grand marnier
1/2 teaspoon cinnamon
1/2 cup chopped almonds
1/2 cup finely chopped mixed peel
Combine sugar and water in a small saucepan and stir over low heat until has dissolved.
Bring to the boil and simmer, without stirring for 8 to 10 minutes or until a light golden colour.
Pour into a greased 25cm x 11cm loaf pan and leave to cool,
Cut panettone into 2cm thick slices and trip to fit into pan in three layers.
Whisk eggs, cream, milk, caster sugar, Grand Marnier and cinnamon together until combined.
Lay the first layer of panettone in the pan on top of the caramel layer. Sprinkle with half the almonds, sultanas and peel. Pour over egg mixture to cover, then repeat a layer of panettone and remaining almonds, sultanas and mixed peel. Pour remaining egg mixture over layer, allowing to soak well into panettone. Finish with remaining layer of panettone.
Place pan into a baking dish and pour in water to come half way up the sides of the pan.
Bake in 160oC oven 50-60 minutes or until just set. Remove from oven and water bath, cool and refrigerate overnight.
To serve turn onto a plate and cut into slices
Serve with clotted cream and fresh fruits.
Source:
"sylv@nicebites"
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