Apricot Panettone Pudding Recipe

Apricot Panettone Pudding Recipe

Slices of light-textured panettone are layered with dried apricots and cooked in a creamy coffee custard for a satisfyingly warming dessert.

Ingredients : (Serves 4)

50 g/2 oz/4 tablespoons unsalted (sweet) butter, softened

6 X 1 cm/½ in thick slices (about 400 g/14 oz) panettone containing candied fruit

175 g/6 oz ready-to-eat dried apricots, chopped

400 ml/14 fl oz milk

250 ml/8 fl oz/1 cup double (heavy) cream

60 ml/4 tablespoons mild-flavored ground coffee

90 g/3½ oz/½ cup caster (superfine) sugar

3 eggs

30 ml/2 tablespoons demerara (raw) sugar

Pouring cream or creme fraiche, to serve

Preheat the oven to 160C/325F/Gas 3. Brush a 2 liter/3½ pint/8 cup oval baking dish with 15 g/½ oz/1 tablespoon of the butter. Spread the panettone with the remaining butter and arrange in the baking dish. Cut to fit and scatter the apricots among and over the layers. Pour the milk and cream into a pan and heat until almost boiling. Pour the milk mixture over the coffee and leave to infuse for 10 minutes. Strain through a fine sieve, discarding the coffee grounds.

Lightly beat the caster sugar and eggs together, then whisk in the warm coffee-flavored milk. Slowly pour the mixture over the panettone. Leave to soak for 15 minutes. Sprinkle the top of the pudding with demerara sugar and place the dish in a large roasting pan. Pour in enough boiling water to come halfway up the sides of the baking dish.

Bake for 40-45 minutes until the top is golden and crusty, but the middle still slightly wobbly. Remove from the oven, but leave the dish in the hot water for 10 minutes. Serve warm with pouring cream or creme fraiche.

Cook's Tip: This recipe works equally well with plain or chocolate-flavored panettone.