Panettone & Butter Pudding



Cornish butter

Dried fruit

Colin Carter eggs

Roddas double cream

Hambleden Herbs ground cinnamon

Natures Garden caster sugar


Spread some slices of panettone with butter.

Layer them in a dish along with a sprinkling of dried fruit.

Beat the eggs with the cream, cinnamon & sugar & pour over the panettone.

Bake in the oven at 180°C/fan 160°C/Gas 4 until the custard is set & the top browned.

Serve with Cornish clotted cream or Callestick vanilla ice cream

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