Panettone and butter pudding

By Fra Martino Restaurant, Corinthia Hotel St George’s Bay



(Serves 4)

9 slices panettone
50 g butter
50 g sultanas and currants
50 g caster sugar
2 large eggs
600 ml milk
Grated nutmeg
50 g mixed berries (blackberries, redcurrants, raspberries)

Spread the panettone thickly with butter and cut each slice in four. Arrange half the slices in a greased oven dish, butter side down. Sprinkle with dried fruit and half the sugar. Cover with the remaining slices, butter side up.

Beat the eggs and milk together and strain over the pudding. Sprinkle with the remaining sugar and nutmeg and leave to rest for 30 minutes. Bake for 50 to 60 minutes until the top is golden. Decorate with winter berries and sprinkle with icing sugar on the fruit.

Serve with custard or cream.

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