1 panettone

200g soft butter

50g sultanas

15g candied fruit peel

150g demerara sugar

400ml double cream

600ml milk

large piece of orange peel

9 egg yolks

1 egg

125g sugar

splash vanilla

1 tbs cinnamon

pinch of ground cloves

walnut brittle – 250g sugar

150ml water

125g well toasted walnuts, roughly chopped

Tsp sea salt


1. heat the orange peel, milk and cream to scalding point. Remove orange

2. beat eggs, sugar and vanilla

3. pour on cream and beat well,

4. put a layer of bread in a tray, then butter it and sprinkle with sultanas, candied peel and sugar

5. repeat, then on the third layer just top with sugar

6. pour over the custard mix and leave for at least 1 hour before cooking

7. cook at 160c for about 45mins

8. brittle – boil the sugar and water, don’t swirl until it goes a lovely golden colour

9. add the nuts – take off the heat and spread as thin as poss on a grease proof sheet/parchment paper.

10. when cold - pulse half to make a crumb and break the rest into shards

11. Serve crumbs on top of the pud and shards into a spoonful of vanilla ice cream with the pud.