August Deals
Immediate’s iconic brands reach 21m people every month – that’s more than a third of the UK’s adults – through its world-class magazines, innovative digital products and exciting live events
Panettone bread pudding
Serves 12
Easy
Prep:
Cook:
Give bread pudding a festive twist in this zesty panettone-based version.
Skip to ingredients
- 750g Lidl panettone classicoroughly torn
- 700ml whole milk
- 3 medium free-range eggs
- 100g light brown soft sugar
- Zest 1 lemon
- Zest 1 orange
- 2 tsp ground cinnamonplus a pinch
- 500g mixed dried fruit
- 100g butterplus extra to grease
- 60g icing sugar
- 2 tsp brandy
Method
step 1
Tip the panettone and milk into a large bowl. Beat vigorously with a wooden spoon until the panettone has fully broken down.
step 2
Whisk the eggs, sugar, lemon zest, half the orange zest and 2 tsp cinnamon together until well combined. Pour over the panettone mix, along with the dried fruit and mix until evenly distributed throughout the batter. Set aside for 15 minutes to soak.
step 3
Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 27cm bundt tin generously with butter.
step 4
Stir the melted butter through the batter then pour into the prepared tin. Bake on the middle shelf of the oven for 1 hour 30-40 minutes until golden, firm to the touch and a skewer comes out cleanly when inserted in the pudding. Cool in the tin for 5 minutes then turn out onto a wire rack and leave to cool fully.
step 5
Mix the icing sugar, a pinch of cinnamon and the brandy together until smooth, adding a splash more brandy if needed to create a drizzling consistency.
step 6
Drizzle the icing over the cooled cake and top with the remaining orange zest.
Store in an airtight container in the fridge for up to 5 days.
