Recipes
Amalfi Lemon Panettone Pudding
1 cake (6 - 8 generous slices)
As Italians, it's very rare that we have any Panettone left over after Christmas but on those rare occasions that we do, there is no better way to use up leftover Panettone than to make an indulgent pudding. Perfect for a sweet breakfast or a satisfying afternoon treat, our Amalfi Lemon Panettone Pudding is a simple, yet incredibly delicious recipe for those cold winter days.
Ingredients:
- 300-350g good-quality Panettone
- 135g Caster Sugar
- 4 eggs, medium size, room temperature
- 1 egg yolk
- 235g Double Cream
- Zest of 4 lemons
- Juice of 4 lemons
- Icing sugar, optional
Method:
Start by zesting and juicing the lemons. Add the juice and zest to a saucepan and add the double cream. Bring to a boil. Once boiling, remove from heat to infuse and cool for 30 minutes.
Whisk eggs and sugar together until light and fluffy. Add cooled lemon mixture and whisk thoroughly. Leave to infuse overnight in the fridge.
Grease a 28cm cake tin and line it with paper. Cut leftover Panettone into rough pieces. Place the Panettone pieces into the tin. Strain the cream mixture and pour it onto the Panettone in the tin. Press the Panettone slightly with a fork for it to absorb some of the mixture.
Bake at 180 degrees for 10 minutes. Then another 15 minutes at 160 degrees.
Remove from the oven and let cool at room temperature. Dust with icing sugar before serving.
