Ingredients
- Salted butter 80g
- Panettone 450g
- Lemon 1
- SpinneysFOOD Extra Fine Caster Sugar 50g
- SpinneysFOOD Organic Free-Range Eggs 4 large
- Double cream 300ml
- SpinneysFOOD Full-Fat Milk 450ml
- Vanilla extract 1 tsp
- Frozen raspberries 125g
- SpinneysFOOD Super Fine Icing Sugar 2 tbsp
- SpinneysFOOD Madagascan Vanilla Beans Ice Cream 100g
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."
Lemon and raspberry panettone and butter pudding
Italian 15 Mins Prep · 50 Mins Cook
- Preheat the oven to 160°C, gas mark 3. Grease a 1L round baking dish with a little butter.
- 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.
- Zest the lemon. Rub the zest into the sugar.
- Whisk the eggs, double cream, milk, vanilla extract and sugar together in a bowl. Pour evenly over the panettone. Top with the frozen raspberries.
- Bake for 35 minutes until the pudding is just set with a slight wobble.
- Dust with icing sugar and serve with ice cream.