Susie Drage
Music, Art & Cookery
Pannetone Pudding with Aromatic Pineapple
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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
Ingredients:
40g butter (softened)
250g Panettone (about 5 medium slices)
2 large eggs
142 ml carton double cream
225 ml milk
1 tsp vanilla extract
2 tbsp golden caster sugar
Icing Sugar for dusting
Softly whipped cream, to serve
For the Pineapple:
1 good sized Pineapple
70g butter
8 star anis
AND THIS IS WHAT YOU DO.....
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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.
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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.
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