Panettone & Butter Pudding
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