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,
400 ml/14 fl oz milk
250 ml/8 fl oz/1 cup double (heavy) cream
60 ml/4 tablespoons mild-flavored ground
90 g/3½ oz/½ cup caster (superfine) sugar
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.