Panettone & Butter Pudding

Ingredients

Panettone

Cornish butter

Dried fruit

Colin Carter eggs

Roddas double cream

Hambleden Herbs ground cinnamon

Natures Garden caster sugar

Method

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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