Panettone, Almond and Apple Pudding
18 Dec 2024
As December envelopes us within its festive embrace, we turn to the comforting flavours of the season. Flora's Panettone, Almond and Apple Pudding is a celebration of wintry indulgence – sweet, spiced, and irresistibly rich. Whether shared after a fireside feast or enjoyed as a moment of solo decadence, it’s a dessert that wraps you in warmth and joy. Join us as we embrace the magic of the season, one spoonful at a time.
Serves 4-6
Ingredients
butter for greasing
350g panettone (roughly half a large panettone)
280g double cream
6 egg yolks
75g light brown sugar
1 tsp vanilla bean paste
1 large or 2 small eating apples
50g whole skin on almonds
demerara sugar
1. Grease a round shallow dish (approximately 26-28cm in diameter) with butter. Preheat the oven to 160C FAN.
2. Cut the panettone into thin wedges then cut in half horizontally. Arrange in the prepared dish, overlapping and making sure they fit snuggly, and set aside.
3. In a medium saucepan bring the cream to a simmer over a medium heat. Whisk the yolks, sugar and vanilla together in a bowl until well combined. Pour over the just simmering cream and whisk together until smooth.
4. Peel the apple(s) then remove the cores. Cut into 16 slices (or similar if using 2 smaller ones) and nestle the fruit in amongst the panettone.
5. Pour the custard over the top of the panettone and the apple making sure it is evenly distributed.
7. Bake the pudding for 30 minutes or until the custard has only just set and the top is golden brown and crunchy with the sugar.
8. Serve in bowls with some more double cream or creme fraiche. Any leftover brandy butter you may have would also be excellent here!
