Festive bread and butter pudding

Festive bread and butter pudding. Photo / Supplied

750ml milk
6 egg yolks
500ml cream
150g vanilla sugar
100g dried cherries, chopped
1 plain panettone
100g glace oranges, chopped
tsp cinnamon
cup chopped nuts
1 cup chopped prunes
100ml brandy Preheat your oven to 175C.

Cover the prunes with the brandy and warm slightly in the microwave. Leave to stand.

Place the milk, cream, cherries, oranges and cinnamon in a large pot. Bring to the boil and remove from the heat immediately.

Cut the panettone into 1cm slices and line the bottom of 6 individual or 1 large ovenproof serving dish.

In a large round-bottomed bowl whisk together the egg yolks and sugar, pour a small amount of the hot milk on to the egg and sugar, and stir to combine.

Repeat again and finish by whisking in the rest. Drain off any excess brandy from the prunes and add to the custard.

Spoon out the fruits from the custard, distribute them and the prunes evenly across the panettone and pour over enough custard to cover.

Arrange the remaining panettone on top.

Spoon over as much of the custard as you can possibly fit, making sure to saturate the panettone as much as possible.

Finish by sprinkling the chopped nuts on the top and place in the oven for 15 to 20 minutes (or 30 to 40 minutes for a large one) until edges start to set but middle is still soft. Serve warm with vanilla bean icecream and a glass of dessert wine.

* For these and other Christmas recipes, visit www.noshgourmet.com