Panettone Apple Pudding
A twist on an Italian classic, this panettone and apple pudding is a lovely, comforting dish which is the ideal dessert for a Sunday lunch or on New Year’s Eve.
- 2 apples
- 1 tbsp caster sugar
- 1 tbsp water
- 1 cinnamon stick
- 80g sultanas
- 100ml Vin Santo or other sweet wine
- 100g butter, softened
- 300g panettone
- 600ml single cream
- 4 eggs
- 60g caster sugar
- 1 tsp vanilla extract
- 2 tbsp demerara sugar
- Soak the sultanas in the Vin Santo overnight. Peel the apple and cut into small cubes. Put into a small saucepan with the sugar, water and cinnamon stick. Cook for about 10 minutes, or until the apple is soft.
- Grease an ovenproof dish (about 25cm x 25cm) with a little of the butter.
- Cut the panettone into slices about 1.5cm thick and spread the rest of the butter evenly over them.
- Arrange a layer of panettone in the dish, buttered side up and sprinkle over the apples and sultanas. Finish with another layer of buttered panettone.
- Whisk together the cream, eggs, caster sugar and vanilla extract and pour over the panettone. Sprinkle over the demerara sugar and cook at 160ºC/320°F/Gas Mark 3 for 30 minutes.