Susie Drage
Music, Art & Cookery
The Cookery Book
Pannetone Puddding with Aromatic Pineapple


Panettone Pudding with Aromatic Pineapple
Serves 6
Preparation Time: 20 minutes
Cooking Time: 35 minutes
This is a rich and indulgent pudding, perfect for entertaining off set by the tanginess of the pineapple, which when caramelised have the most fabulous flavour with the interest of the star anise.
Ingredients:
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40g butter (softened)
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250g Panettone (about 5 medium slices)
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2 large eggs
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142 ml carton double cream
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225 ml milk
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1 teaspoon vanilla extract
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2 tablespoon golden caster sugar
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Icing Sugar for dusting
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Softly whipped cream, to serve
For the Pineapple:
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1 good sized Pineapple
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70g butter
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8 star anis
Method
For the Pineapple
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Cut across both the top and the base of the pineapple.
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Take a sharp knife and carefully cut away lengthways the skin of the pineapple.
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Now slice into strips and cut into cubes.
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Melt the butter and caramelise the pineapple cubes until golden together with the star anise infusing with their flavour. Remove and keep warm in a bowl covered.
For the Pudding
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Pre heat the oven to 160C/ 140C Fan/Gas 3.
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Grease a 850ml / 1 1/2 pt shallow baking dish with a little butter.
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Cut the panettone into wddges, leaving the crusts on and butter each slice. Arrange the slices in the dish with the butter side up.
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In a bowl, whisk together the eggs, cream, milk, vanilla extract and sugar and pour this over the panettone.
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Place the dish in a roasting tin, surround the dish with boiling water to a depth of 2cm and bake for 35 minutes until the pudding is just set. It should be yellow inside and nicesly browned on top.
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Dust with icing sugar and serve with the pineapple and whipped cream.