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Slightly stale panettone makes the most luxurious bread and butter pudding. The rich, creamy custard is flavoured with grated lemon and orange rind and barely sweetened. Before serving the pudding is dusted with icing sugar then briefly glazed under a very hot grill.
Spread the panettone with the soft butter and cut into pieces to fit the dish, slightly overlapping to make a single layer.
Gently heat the cream with the milk and sugar, stirring to dissolve the sugar, but do not allow to come to the boil.
Beat the eggs in a heatproof jug or bowl with a lip, then slowly stir in the warm creamy milk and the grated zests. Pour the egg custard into the dish in around the edges and leave to stand for about 1 hour.
Towards the end of this time heat the oven to 160C/325F/Gas Mark 3. Stand the dish in a large roasting tin and pour enough warm water into the tin so it comes halfway up the sides of the dish.
Carefully slide the roasting tin into the oven and bake for about 40 minutes until just set (the time will depend on the depth of the mixture).
Lift the dish out of the roasting tin. Heat the grill on its hottest setting , then thickly dust the top of the pudding with icing sugar and quickly flash under the grill until golden and shiny. Serve warm.
7 slices panettone, not too thickly sliced (about 1/4 to 1/3 loaf above)
40g unsalted butter, very soft
300ml single cream
300ml whole milk
35g caster sugar
The grated zest of 1 unwaxed orange and 1 lemon
4 large free-range eggs
Icing sugar for dusting
A pie dish or baking dish about 1.25l/2pt