Milanese Panettone has become an all-year feature, but traditionally it would start to appear in the shops in late autumn ready for Christmas. I prefer the hand-made varieties with their wobbly shapes and air of wanton rusticity. Flecked with candied peel, panettone makes a fine bread and butter pudding. I have used half cream and half milk, and occasionally (and I think unnecessarily) a little cream. That said, a drizzle of cold double cream as you eat is really excellent here, offering a pleasing contrast of warm and cold. The smell, incidentally, is quite heavenly.

 

Serves 6

 

panettone – 325g
marmalade – not too dark - 5 heaped tablespoons
eggs – 4 large
creamy milk - 500ml
a few drops of vanilla extract

 

Set the oven at 180˚c/Gas 5.  You will also need a deep ovenproof dish, very lightly buttered.

 

Slice the panettone thinly, it really doesn’t matter if it crumbles. If it is a good panettone then it probably will anyway.

 

Melt the marmalade in a small saucepan. Put half of the panettone slices in a dish. Spoon over half of the marmalade. Break the eggs into a bowl and beat them lightly, then beat in the milk and two or three drops of vanilla extract. Pour half the egg and milk mixture over the panettone. Add the remaining slices, the rest of the marmalade and the rest of egg and milk. Push the bead down so it soaked with the sweet liquid.

 

Bake in the preheated oven for 35-40 minutes until it is puffed and golden. Shake it gently, it should wobble but show no sign of uncooked custard. Serve warm, and if you wish, with a pouring of cream.