Try our delicious festive sharing desert, Panettone Bread and Butter Pudding.
Ingredients: 
4 Hungry Guest Panettone
25g room temperature unsalted butter
200g double cream
200g whole milk
4 egg yolks
85g caster sugar
20g Demerara sugar to finish
Directions:
- Preheat a fan oven to 160 degrees C.
- Lightly coat an ovenproof dish with butter
- Cut the panettone into 1.5cm slices.
- Spread the slices of panettone with butter.
- Lay the slices so they are slightly overlapping.
- To make the custard place the cream and milk in a pan and gently bring to just below boiling.
- Whisk the egg yolks and caster sugar together, then slowly pour the cream/milk over, stirring constantly to avoid scrambling the eggs.
- Pour the custard over the sliced panettone and leave to soak for 30 minutes.
- Cover with foil and bake for 20-25 minutes.
- Remove the foil and return to the oven until the custard has set. Approximately 10 minutes.
- Sprinkle with a generous amount of demerara sugar and finish under a hot grill.
To accompany, try Salcombe Dairy stem ginger ice-cream or chocolate sorbet.
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