TOM AIKENS Christmas Recipe

MARMALADE & PANETTONE BREAD AND BUTTER PUDDING

Tom Aikens adds an air of flair to the traditional bread and butter pudding. Try this dessert recipe for an alternative to Christmas pudding made from panettone and flavoured with vanilla, marmalade, and zesty brandy.

Follow the video below, filmed in the kitchen of restaurant Muse by Tom Aikens in Belgravia, or read the step-by-step guide below.

Explore more about Muse by Tom Aikens, follow Muse on social @musebytomaikens or pay a visit to Muse by Tom Aikens at 38 Groom Place, SW1X 7AB

Ingredients

Softened butter for spreading
6 slices panettone
300g orange marmalade
500ml milk
250ml cream
3 eggs
110g caster sugar
Pinch salt
1 tbsp orange zest
1 Tsp vanilla essence

Step One

Pre heat the oven to 160°C

Step Two

Spread the butter onto the panettone, then the marmalade and then cut in half.

Step Three

Bring the milk, cream, vanilla, orange zest, half of the sugar, and salt to a simmer, then leave for 15 minutes.

Step Four

Whisk the eggs with the rest of the sugar.

Step Five

Re-simmer the milk and cream before pouring into the eggs, then pass through a fine sieve.

Spread-Marmalade-(1).JPG

Ingredients for Dried Fruit Mix

20g currants
20g sultanas
20g golden raisins
1 tbsp orange zest
4 tbsp brown sugar
Extra brown Sugar for sprinkling over pudding

Step Six

Arrange the bread into an oven proof dish in 3 layers.

Step Seven

In between each layer, add the custard to soak in, then sprinkle over a 1/3^rd of the dried fruit and sugar.

Step Eight

Finish with the last of the custard and leave to soak for 30 minutes.

Step Nine

Sprinkle over extra demerara sugar and then place the pudding in a water bath coming halfway up the side and then bake until the custard is just set for about 45 minutes to 1 hour.