Ingredients

Panettone Pudding

1 medium panettone
2 large eggs
2 egg yolks
360ml double cream
120ml whole milk
120g caster sugar
1 vanilla pod, split and deseeded

Cranberry Compote

250g cranberries, fresh or frozen
100g caster sugar
3 star anise
1⁄2 lemon, zested and juiced
1 orange, zested and juiced

To Finish

Vanilla ice cream
Icing sugar

Method

For The Cranberry Compote

In a pan, combine the cranberries and caster sugar and place over a medium heat.
Stir in the lemon juice and zest, the orange juice and zest as well as the star anise.
Bring to the boil, stirring occasionally, then reduce the heat and simmer for about 30 minutes or until most of the liquid has evaporated.
Remove the star anise and leave to cool. Store in fridge.
Remove from the fridge at least half an hour before serving.

For The Panettone Pudding

Preheat oven to 150 ̊C. Gently heat the double cream and milk.
Scrape out the seeds from the vanilla pod and add to the pan along with the pod.
In a bowl, mix the eggs, egg yolk and caster sugar.
Whilst whisking, slowly pour the hot milk and cream over the eggs.
Pass the custard through a sieve and keep in a pouring jug.
Dice the panettone into 1cm cubes.
Fill each casserole dish (4 x 8cm oven-proof casserole dishes ) to the top with panettone.
Pour the custard into the dishes and lightly press the panettone into the dish to help absorb the custard.
Leave for about 5 minutes to allow the custard to soak into the panettone.
Top up with more so the custard reaches the top.
Bake for about 15-18 minutes in a Bain Marie or until a knife inserted comes out clean.

To Finish

Sprinkle 1 tbsp of demerara sugar and blow torch to caramelise.
Dust with icing sugar.
Add a dollop of cranberry compote and serve with a scoop of vanilla ice cream.

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