[Music]
panettone used to be seen as an Italian
delicacy but in the last few years it’s
flying off the shelves all over the
place and it’s a delicious indulgent
alternative to the classic Christmas
pudding all I’m gonna do is take the end
off and then we can take the base off
and then the sides like this just 1
centimeter slices we don’t waste
anything and you can’t get anything
wrong there’s nothing you can get wrong
even if you were a little bit tiddly on
the old sherry you could still do this
beautifully the panettone is gonna be
used both for the custard soak filling
and to make the outer crust of the tart
instead of pastry to stop the cross
sticking lightly grease a 28 centimeter
loose bottom tart in smash-up fine 2
tablespoons of Demerara sugar and mix
with 2 more tablespoons of sugar with
the granules left whole what you’ll find
is some bits will be crunchy some bits
will just kind of lightly caramelize
which is nice coat the tin keeping the
excess sugar for later so to lining I’m
just gonna trim this base here of this
brown crust because it’s not quite so
delicate I’m gonna put this onto the
bottom just like that and then all I’m
gonna do is use these little crusts
squeeze them and push them up against
the sides like that if you do it sort of
a little bit scruffy and not so perfect
it’s still great so that’s our base done
now time to make the custard crack five
large free-range eggs into a bowl add
100 grams of golden caster sugar and
whisk for two minutes heat 300
millilitres of double cream and 300
millilitres of whole milk with a hundred
and 25 grams of unsalted butter and the
husk and seeds of 1 vanilla pod leave to
simmer on a medium heat for 5 minutes
then whisking constantly add the hot
cream mixture to the eggs and sugar and
pour some over the panettone just a
third goes in it will get sucked up
straightaway it absorbs very quickly
then we have the rest of this custard in
actual fact we’ve got all of the bits
that are fallen off of the wonderful
panettone Plus this bit here break it up
get in there
with a spoon and you can see straight
away it’s just like the most gorgeous
sludge
you can get so I’m going to put half in
and I’m just gonna lay that into our
mold and then some undeniably beautiful
flavors we’ve got really nice quality 70
percent chocolate give it a spank and
then I want about sixty grams just
little chunks and I’ll save half for on
top and then marmalade that lovely
bittersweet orange and the chocolate
fantastic so just about sixty grams in
and around here spoon in the rest of the
panettone and custard mixture making
sure you’ve removed the vanilla pod then
top with more chocolate and marmalade
and the leftover Demerara sugar so there
you go
our really easy delicious dessert ready
to be cooked so 25 minutes 180 degrees
Celsius which is about 350 degrees
Fahrenheit in it goes and then when it
comes out it’s gonna look amazing
just time me it clean down and have a
little sherry look at that you’ve still
got a little wobble in the middle which
I like after leaving it to rest for 10
minutes it’s time to plate up here we go
crispy on the top spongy in the middle
gorgeous it’s good hot it’s good cold
it’s good for dessert it’s good as an
hmm oh yeah marmalade and chocolate such
a brilliant combination that is the
chocolate marmalade panettone bread and
butter pudding a beautiful thing that
anyone can do that tastes absolutely delicious and the Christmas
panettone used to be seen as an Italian
delicacy but in the last few years it’s
flying off the shelves all over the
place and it’s a delicious indulgent
alternative to the classic Christmas
pudding all I’m gonna do is take the end
off and then we can take the base off
and then the sides like this just 1
centimeter slices we don’t waste
anything and you can’t get anything
wrong there’s nothing you can get wrong
even if you were a little bit tiddly on
the old sherry you could still do this
beautifully the panettone is gonna be
used both for the custard soak filling
and to make the outer crust of the tart
instead of pastry to stop the cross
sticking lightly grease a 28 centimeter
loose bottom tart in smash-up fine 2
tablespoons of Demerara sugar and mix
with 2 more tablespoons of sugar with
the granules left whole what you’ll find
is some bits will be crunchy some bits
will just kind of lightly caramelize
which is nice coat the tin keeping the
excess sugar for later so to lining I’m
just gonna trim this base here of this
brown crust because it’s not quite so
delicate I’m gonna put this onto the
bottom just like that and then all I’m
gonna do is use these little crusts
squeeze them and push them up against
the sides like that if you do it sort of
a little bit scruffy and not so perfect
it’s still great so that’s our base done
now time to make the custard crack five
large free-range eggs into a bowl add
100 grams of golden caster sugar and
whisk for two minutes heat 300
millilitres of double cream and 300
millilitres of whole milk with a hundred
and 25 grams of unsalted butter and the
husk and seeds of 1 vanilla pod leave to
simmer on a medium heat for 5 minutes
then whisking constantly add the hot
cream mixture to the eggs and sugar and
pour some over the panettone just a
third goes in it will get sucked up
straightaway it absorbs very quickly
then we have the rest of this custard in
actual fact we’ve got all of the bits
that are fallen off of the wonderful
panettone Plus this bit here break it up
get in there
with a spoon and you can see straight
away it’s just like the most gorgeous
sludge
you can get so I’m going to put half in
and I’m just gonna lay that into our
mold and then some undeniably beautiful
flavors we’ve got really nice quality 70
percent chocolate give it a spank and
then I want about sixty grams just
little chunks and I’ll save half for on
top and then marmalade that lovely
bittersweet orange and the chocolate
fantastic so just about sixty grams in
and around here spoon in the rest of the
panettone and custard mixture making
sure you’ve removed the vanilla pod then
top with more chocolate and marmalade
and the leftover Demerara sugar so there
you go
our really easy delicious dessert ready
to be cooked so 25 minutes 180 degrees
Celsius which is about 350 degrees
Fahrenheit in it goes and then when it
comes out it’s gonna look amazing
just time me it clean down and have a
little sherry look at that you’ve still
got a little wobble in the middle which
I like after leaving it to rest for 10
minutes it’s time to plate up here we go
crispy on the top spongy in the middle
gorgeous it’s good hot it’s good cold
it’s good for dessert it’s good as an
hmm oh yeah marmalade and chocolate such
a brilliant combination that is the
chocolate marmalade panettone bread and
butter pudding a beautiful thing that
anyone can do that tastes absolutely delicious and the Christmas
Please follow and like us: