Christmas Panettone and Mincemeat Pudding

Panettone is always a lovely gift for Christmas but how often does it get left out as other Christmas delights get eaten? Fortunately it makes a wicked bread and butter pudding with generous quantities of alcohol that are hanging around after the festivities such as Baileys, brandy, whisky or rum for extra warmth and deliciousness! This recipe also works well with other leftover bread or croissants.

By Caroline Marson

Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Serves 4-6

75g leftover mincemeat
Alcohol such as baileys, brandy whisky or rum (optional)
50g butter

Butter

Unsalted is better for cooking.

Easy spread butter is ideal for sandwiches and toast.
1 panettone, sliced into small squares
100ml milk

Milk

organic, full fat, semi-skimmed.

If milk turns sour (and this when it smells or tastes sour not when it has reached the best before date) it is excellent for making scones
375ml double cream
4 eggs
Eggs

Always have some on hand for quick scrambled egg.
- Keep eggs in the fridge in their box and never eat them after their use-by date.
- The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
125g caster sugar
Sugar and Syrups

Try having in stock caster sugar, muscavado, honey and golden syrup
- Once opened ensure they are tightly resealed with quick clips or bag clips.
- If you have got rock-hard brown sugar, crystallised honey/syrup, place in a suitable non-metallic bowl and give a quick blast of about 30 seconds on high in the microwave to bring these back to their normal state.
A few drops vanilla extract

Instructions

Preheat the oven to mark 170°C (325°F) mark 3.
Put the leftover mincemeat in a bowl and cover with your chosen alcohol. Leave to soak.
Melt the butter in a frying pan over medium heat and fry the panettone slices for 2-3 minutes or until golden on both sides.
Arrange the panettone slices with the mincemeat, overlapping slightly in a baking dish.
Pour the milk and cream into a pan and bring slowly up the boil. Whisk the eggs with the sugar until frothy and pale. Add the milk and cream mixture to the eggs and stirring continuously, add the vanilla extract. Pour the mixture over the panettone and set aside for 30 minutes to allow to soak in well.
Bake in a bain-marie or roasting pan filled with hot water to come halfway up the sides of the dish. Bake for 30-35 minutes or until just set in the middle.

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