Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 6–8
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 300ml/10fl oz full-fat milk
- 300ml/10fl oz double cream
- 1 vanilla pod, split in half and seeds scraped
- 5 free-range eggs
- 50g/1¾oz caster sugar
- 75g/2½oz mixed dried fruits (such as raisins and sultanas)
- 75g/2½oz candied peel, roughly chopped
- 750g/1lb 10oz panettone, cut into slices
- 250g/9oz salted butter, melted
- 100g/3½oz marmalade, plus extra for brushing
- 500g/1lb 2oz clotted cream, to serve
Method
Place the milk, cream and vanilla in a saucepan, place over a medium–high heat and bring to the boil, then turn off the heat and leave to infuse for 30 minutes.
Lightly whisk the eggs and sugar in a large bowl and then gradually pour in the milk mixture, whisking until all the milk is incorporated. Strain the mixture into a clean bowl through a sieve.
Scatter the mixed fruits and peel in the bottom of a 20x30cm/8x12in baking dish. Layer over the sliced panettone and brush each layer liberally with the melted butter and marmalade. Pour the strained custard into the baking dish and push the panettone down to soak. Ideally leave for 20 minutes to allow the bread to absorb as much liquid as possible.
Preheat the oven to 170C/150C Fan/Gas 3. Bake for around 30 minutes. Remove from the oven and leave to cool a little before brushing the top with the warmed marmalade. Serve with the clotted cream.