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Panettone summer pudding with eggnog custard
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Prep Time:
750 minutes
Cook Time:
20 minutes
Total Time:
770 minutes
Indulge in a summer berry pannetone pudding, blending the flavors of summer and Christmas. Plan ahead for a delicious treat!
Ingredients:
  • Extra berries, to serve
  • 750g panettone
  • 1.3kg frozen mixed berries
  • 74.25 gm sugar
  • Sifted icing sugar, to serve
  • 257.50 gm milk
  • 252.50 gm thickened cream
  • 1.25 gm ground nutmeg
  • 1 vanilla bean, seeds scraped
  • 1 cinnamon stick, broken
  • 20.00 ml dark rum
  • 112.50 gm sugar
  • 6 egg yolks
  • 1 tsp corn flour
Instructions:
  • In a saucepan over medium heat, gently simmer berries, sugar, and 1 cup of water until the berries defrost, stirring occasionally, for about 5 minutes.
  • Separate the berries from the syrup and collect the syrup in a large bowl.
  • Grease a 2 litre pudding mould or bowl with oil and line it with cling wrap, leaving some extra wrap to hang over the edges.
  • Slice the panettone into 1-2cm thick slices and trim them into a rectangle shape. Dip each slice of panettone briefly in the berry syrup. Begin by placing one slice at the bottom of the pudding mould, and then line the sides of the mould with the remaining slices, slightly overlapping like a fan. Ensure a 2cm gap around the top of the mould.
  • Stuff the center of the pudding with berries and top it with another layer of panettone to create a base. Cover with a small plate or pudding lid, weigh it down with a heavy object, and refrigerate overnight.
  • In a medium saucepan over medium heat, combine milk, cream, nutmeg, vanilla, cinnamon, rum, and half of the sugar. Allow mixture to simmer, then turn off heat and let spices infuse for 10 minutes.
  • In a large mixing bowl, whisk together egg yolks, corn flour, and the remaining sugar until the mixture is pale and thick.
  • Strain out the cinnamon from the milk mixture and gradually whisk in 1/2 cup of the warm mixture into the egg yolks. Once combined, slowly add the rest of the milk mixture.
  • Transfer the mixture back to the saucepan over low heat. Continuously stir with a rubber spatula for 5-10 minutes until the mixture thickens. Remove from heat and let it cool completely in the fridge.
  • Gently unmold the pudding by placing the mould on a plate, removing the mould, and carefully peeling off the cling wrap. Top the summer pudding with a handful of extra fresh berries and a dusting of sifted icing sugar. Enjoy with a side of chilled eggnog custard.

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