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Panettone & Butter Pudding

By Angela Hartnett,Sky Taste
Serves 4

800ml full fat milk
1 lemon rind (finely grated)
6 thick slices of Panettone
2 tbsp Amaretto liquor
50g sliced almonds
3 eggs
45g caster sugar
Butter
30ml brown sugar

1. In a saucepan heat the milk with the grated lemon rind and take to the boil. Take off of the heat and allow to rest. In the meantime, butter the slices of Panettone and cut them in triangles. Place the almonds on the bottom of an oven proof dish (approx. 25cm long & at least 5cm tall). Neatly overlap the Panettone on top of the almonds.

2. Beat the eggs, sugar and Amaretto together and then add the milk. Spoon the mixture over the sliced Panettone and leave to soak for approx. 5 minutes. Using your fingers, gently push the Panettone down into the caster mixture. Dust the top with brown sugar and place in a roasting tin containing enough hot water to come halfway up the side of the dish. Bake at 180C for approx. 50-55 minutes or until the custard is lightly set and the top is golden brown. Serve immediately.