Chocolate panettone pudding

Got more panettone than you can shake a stick at? We have the ideal (and most delicious!) solution for you. Introducing chocolate panettone pudding, a seasonal twist on the classic bread and butter pudding. This recipe can be prepared 24 hours in advance and popped in the oven half an hour before you want to eat it. It makes the perfect addition to any festive feast. Serves eight.

Ingredients

600g panettone (roughly one large one)

275g plain dark chocolate, broken into small pieces

725ml whipping cream

165g caster sugar

125g unsalted butter

1 teaspoon of ground cinnamon

6 tablespoons rum (optional)

6 eggs, beaten

Icing sugar for decoration

Method

1. Cut the panettone into slices roughly 1cm thick, then cut each slice into rectangles. Stand the prepared slices on their longest side in a large ovenproof serving dish, leaning them against each other until the whole dish is full.

2. Find a large heatproof bowl which will fit comfortably over the top of a saucepan. If the bowl is too large for the pan, it will move about too much. If it is too small, it will hang too low in the pan. Cover the bottom of the pan with water, making sure it does not touch the underside of the bowl. Bring to the boil and simmer gently.

3. Put the chocolate, cream, sugar, butter, cinnamon, and rum (if using) together in the bowl and place over the top of the simmering pan. Stir occasionally, until the chocolate and butter have melted completely. Carefully lift the bowl and contents off the top of the pan, then whisk the beaten eggs into the chocolate mixture. Pour the chocolate mixture evenly over the top of the panettone slices and leave to stand for several hours in a cool place.

4. Preheat the oven to 170°C (gas mark 3). Slide the ovenproof dish onto a baking tray and place in the preheated oven for approximately 30 – 35 minutes. It will have risen and be slightly crispy on the top when it is ready.

5. After removing from the oven, allow to stand for several minutes before serving. Decorate the top with icing sugar sprinkled through a small sieve. Serve with fresh cream or crème fraîche.