Panettone and spiced custard pudding

Recipe by Smeg chef Gavin Berrecloth

This recipe is perfect for when you have panettone leftover, once Christmas day has come and gone. A luxurious dessert, on the table within 20 minutes, from start to finish with OMNI ovens multi-tech settings.   

PREP TIME 30 mins    

OVEN SETTINGS COOKING > Multitech > 160C> 200W > 20% humidity > 20 minutes >     

EQUIPMENT NEEDS Oven tray / Ovenproof dish     

SHELF POSITION Middle shelves

INGREDIENTS

750g Panettone (any variety, we used chocolate chip) 6cm pieces

120g Butter melted 

6 Eggs   

600ml Cream   

200ml Milk  

240g Caster sugar    

1/2g Nutmeg - ground    

1/2g Ginger - ground  

2g Cinnamon - ground  

1 ea Orange  Finely zested

8g Vanilla paste  

400g Cherries - fresh  halved & pitted

300ml Cream - Thick set  

2g Icing sugar - in a shaker     

METHOD  

1 Use a little of the melted butter to grease the oven proof dish.    

2 Place the panettone pieces into the dish. Sprinkle over the cherry halves. Drizzle the melted butter over the top.     

3 In a bowl, whisk together the eggs, sugar, cream, milk, vanilla, zest and  spices. Pour evenly over the panettone.     

4 Place the dish onto a shallow tray and into the oven.    

5 Set the oven to the cooking settings (above).    

6 When ready, remove the dish from the oven and allow to sit for 5 minutes.          

TO SERVE Dust the pudding with the icing sugar. Spoon the hot pudding into a serving dish. Top with a good spoonful of the thick-set cream.