Recipe Brandy Sauce bread and butter pudding

Ingredients

  • Macphie Brandy Sauce
  • 1 medium Panettone
  • 100g mincemeat
  • 50g salted butter
  • 400ml milk
  • 200ml double cream
  • 1tsp vanilla extract
  • 75g caster sugar
  • Eggs
  • Zest of 1 orange
  • Demerara Sugar
Macphie purple sweet sauce pattern

Method

  1. Slice the panettone into quarters and then slice each quarter into 2cm thick slices, spread each slice with softened salted butter.

  2. To make the custard mix, in a mixing bowl, whisk together the eggs, caster sugar, milk, double cream, vanilla extract, and orange zest, whisk until smooth and well combined.

  3. In a suitable baking dish, arrange the slices of panettone overlapping each slice, adding spoonful’s of mincemeat in between. Pour over the custard mix, allow to soak for 10 mins. Sprinkle over some demerara sugar.

  4. Bake the pudding in a preheated oven at 180°C for 30 mins until golden.

  5. Serve warm with warmed Macphie Brandy Sauce.

Products used