Perfect Panettone Summer Pudding

BY RICHARD CORNISH

What to do when there is too much panettone lying around in the weeks following Christmas? Turn it into Panettone Summer Pudding. It takes about an hour from go-to-whoa and has the appearance of being healthy despite the amount of butter, sugar and cream. This uses about half a panettone and makes a rich, luscious, sweet bready custard with a crisp crust on the outside.

Ingredients

• ½ vanilla bean, cut length ways

• 400 ml Inglenook milk

• 50g butter

• 400g panettone

• 2 large Honest Eggs

• 150 ml Inglenook Cream

• 1 tablespoon honey

• ½ pack blueberries

• ½ pack blackberries

• ½ pack raspberries

• Icing sugar to dust

• Cream to serve

Method

Heat the oven to 160°C. Place the milk and vanilla bean in a small saucepan over low heat and simmer for 15 minutes. Remove vanilla bean and scrape seeds into the milk. Discard the bean and set the milk aside and allow it to cool. Grease an attractive ovenproof dish with a little butter. Cut the panettone into 12 wedges and butter one side liberally. Place the buttered panettone into the dish, butter side up. Whisk the eggs, cream, and honey into the milk. Pour over the panettone. Put the dish into a deep baking tray and pour in enough hot water to come halfway up the side of the dish. Bake for 30 minutes or until the custard is just set. Allow to cool a little. Top with berries, dust with icing sugar and serve with cream.