For the best results, allow the pudding sit at room temperature for 20 minutes before baking
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 50 minutes |
| Serves | 4-6 |
| Cuisine | Italian |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 882 |
| Fat | 59g |
| Saturates | 18.9g |
| Protein | 12.9g |
| Carbs | 80.9g |
| Sugars | 46.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 160°C, gas mark 3. Grease a 1L round baking dish with a little butter.
2
Slice the panettone into approx. 2cm thick slices, leaving the crusts on. Spread the butter over the panettone slices then slice them in half. Arrange the panettone buttered side up in the greased baking dish.
3
Zest the lemon. Rub the zest into the sugar.
4
Whisk the eggs, double cream, milk, vanilla extract and sugar together in a bowl. Pour evenly over the panettone. Top with the frozen raspberries.
5
Bake for 35 minutes until the pudding is just set with a slight wobble.
6
Dust with icing sugar and serve with ice cream.
