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Aviemore bread and butter pudding

Recipe from: 6/11/1997 12:00:00 AM
Ingredients 17
Servings 8


  • 125
  • 50
  • 6
    extra-large or jumbo eggs
  • 250
    castor sugar
  • 10
    vanilla essence
  • 1
    fresh cream
  • 2
    pinches ground cinnamon
  • 1
    lemon, finely chopped peel
  • 1
    orange, finely chopped peel
  • 1
    Italian panettone loaf
  • thick cream to serve
  • 300
    pouring or fresh cream
  • 300
  • 4
    cardamom pods, split open
  • 3
    large egg yolks
  • 190


Soak sultanas in rum for 30 minutes. In another bowl, whisk eggs, castor sugar, vanilla essence and cream. Add cinnamon, lemon and orange peel, sultanas and rum and mix well. Spread a layer of panettone (broken into 2 cm chunks) over base of a 4 litre (16 cup) ovenproof dish. Pour over some of the egg mixture (custard) and allow a few minutes for it to soak into the panettone. Repeat layers of panettone and custard until ingredients have all been used and bread has soaked up custard. Fill to the very top with remaining custard mixture. Bake at 160 ºC for about 45 minutes, or until golden and glossy and mixture has just set. CRÈME ANGLAISE: Heat cream, milk and cardamom to just below boiling point in a stainless-steel saucepan. Whisk egg yolks and sugar until pale and thick. Pour a little of the just-boiling milk mixture onto egg mixture and immediately whisk to distribute it evenly. Pour back into saucepan containing remaining milk and cream. Stir constantly over very low heat until mixture leaves a ribbon trail when wooden spoon is lifted, or coats the back of a wooden spoon. Strain and chill. Serve pudding with crème anglaise and a dollop of thick cream.

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