Budino di Panettone is the classic Italian way to use up leftover panettone.
unsalted butter, for greasing
200 g panettone, thinly sliced
1 tablespoon Marsala
2 tablespoons brandy or rum
300 ml milk
300 ml single cream
100 g caster sugar
finely grated rind of 1 lemon
pinch of ground cinnamon or allspice
3 large eggs, lightly beaten
grated plain chocolate or chopped blanched almonds, to decorate
1 Preheat the oven to 170°C/Gas Mark 3. Grease a 1-litre pudding basin with butter.
2 Put the panettone slices in a shallow dish and pour the Marsala and brandy or rum over them.
3 Pour the milk and cream into a pan, add the sugar, lemon rind and spice, stir to dissolve the sugar and bring just to the boil over low heat. Remove the pan from the heat and set aside to cool slightly
4 Add the milk to the beaten eggs, whisking constantly.
5 Put the panettone slices into the prepared pudding basin and pour the custard over them.
6 Put the basin into a roasting tin and pour in boiling water to come about halfway up the sides. Transfer the roasting tin and basin to the oven and bake for about 1 hour or until set.
7 Remove the roasting tin from the oven, lift out the pudding basin and leave to cool, then chill in the refrigerator for at least 1 hour.
8 Run a round bladed table knife or palette knife around the inside of the basin, invert the pudding on to a dish and shake gently to unmould. Serve in slices sprinkled with grated chocolate or chopped almonds.
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