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

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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.

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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
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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 1/3rd 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.

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