30 January 2012

Panettone and Mincemeat Pudding

I was searching for something to do with my leftover panettone and mincemeat from Christmas and I not only found a fantastic recipe that uses both but the recipe was on a great website, Love Food Hate Waste. This incredibly useful website has storage ideas, recipes and foodie facts that are so useful - I really recommend it.

I've included Caroline Mason's (their cookery adviser) Christmas Panettone and Mincemeat pudding below which was absolutely delicious and really easy to make.

Christmas Panettone and Mincemeat Pudding

Serves 4-6

75g leftover mincemeat
Alcohol such as baileys, brandy, whiskey or rum (optional)
50g butter
1 panettone, sliced into small squares
100ml milk
375ml double cream
4 eggs
125g caster sugar
A few drops of vanilla extract

Preheat the oven to 170C/325F/Gas Mark 3. You will need a medium sized baking dish and a roasting tin to use as a ban marie. I used whiskey in my recipe as that's what I'd used in my mincemeat. This is basically like a bread and butter pudding so I think when it comes to the mincemeat and panettone you can use as much as you have.

1. Put the leftover mincemeat in a bowl, cover with the alcohol and leave to soak.

2. Melt the butter in a frying pan over a medium heat and fry the panettone slices for 2-3 minutes of until golden on both sides.

3. Arrange the panettone slices with the mincemeat, overlapping slightly in the baking dish.

4. Pour the milk and cream into a pan and bring slowly up to the boil. Whisk the eggs with the sugar until frothy and pale and then gradually add the milk and cream mixture to the eggs stirring continuously. Add the vanilla extract then pour the mixture over the panettone and set aside for 30 minutes to allow it to soak in.

5. Bake in a ban marie or roasting tin filled with hot water for 30-35 minutes or until just set in the middle. Serve with double cream.


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