Jamie Oliver's panettone bread and butter pudding is perfect to use up leftovers
Wasting any food is a shame, especially during the holidays when everyone doesn't mind indulging a little more.
Whilst Christmas has passed and there probably isn’t any turkey left by now, you more than likely have a stale-ish panettone that you optimistically grabbed in the supermarket in the Christmas dinner shopping haze. Well don’t worry, Jamie Oliver’s panettone bread and butter pudding tart recipe will help turn your panettone into a tasty British classic with a festive twist.
The recipe, which Jamie Oliver’s website lists as “super easy”, serves 12 and only takes up to an hour to throw together. On his website, the TV chef, who is famous for his simplified and no-fuss approach to cooking and baking, writes: "We all know we love bread and butter pudding, but it’s time for a change – this version is super-fun."
The chef also advises it’s more than acceptable to prepare the tart the night before, keep it in the fridge and shove it into the oven the very next day. The dessert can be served with cream, custard or ice cream and whilst you might be tempted to finish it all in one go, you can keep any leftovers in the fridge.
To make Jamie Oliver’s panettone bread and butter pudding tart you will need:
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Ingredients
125 g unsalted butter , plus extra for greasing
4 tablespoons demerara sugar
750 g plain panettone
1 vanilla pod
300 ml double cream
300 ml whole milk
5 large free-range eggs
100 g golden caster sugar
60 g quality dark chocolate (70%)
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60 g bitter orange marmalade
Method
Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 28cm loose-bottomed tart tin.
Bash 2 tablespoons of demerara sugar in a pestle and mortar until fine, then mix with the remaining demerara so you have a range of textures. Tip into the tart tin and shake around to coat. Tap gently, then tip any excess back into the mortar for later.
Slice the edges off the panettone in strips and use them to line the base and sides of the tart tin, pressing down hard to compact and create a pastry-like shell.
Halve the vanilla pod lengthways and scrape out the seeds, then put both the seeds and pod into a pan on a medium heat along with the cream, milk and butter, and simmer for 5 minutes or until the butter has melted.
Meanwhile, in a large bowl, whisk the eggs and golden caster sugar for 2 minutes, or until smooth. Whisking constantly, add the hot cream mixture to the bowl until combined, then discard the vanilla pod.
Now it’s time to build this crazy comfort pudding. Pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes.
Tear up all the remaining panettone into rough chunks, soak them in the bowl of creamy custard for a minute or two (the more it sucks up, the better!), then layer up in the shell you’ve created, snapping up and adding little chunks of chocolate and dollops of marmalade between the layers – there’s no need to be neat about it, you want a range of heights, saturation and textures.
Pour over any leftover custard, leaving it to soak in if necessary, then sprinkle with the remaining demerara sugar.
Bake for around 25 minutes, or until set. Allow the pudding to rest for 10 minutes.
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