Cranberry Panettone & Butter Pudding with Honeycomb Custard
INGREDIENTS
SERVES 6-8
time 45 mins
Pudding
750 g paneTTone - we used a star shape
1/3 cup dried cranberries
80 ml brandy or liquor of choice
50 g Westgold unsalted buTTer + some for greasing
5 eggs
1/2 cUP caster sugar
2 tsp vanilla bean paste
1 orange, zest only
1cUP Westgold milk powder
Custard
1/2 c Westgold milk powder
1 tsP corn starch
1/2 c caster sugar
4 egg yolks
1 tsP vanilla bean paste
1 cup of honeycomb roughly chopped
Method
Preheat the oven to 180’c fan.
Heat the cranberries with the liquor in a small saucepan TIll steaming, then remove FROM heat and allow to cool.
Grease the sides and base of a large ceramic or glass baking dish - we used an 8cup dish.
Cut the paneTTone in half from top to boTTom then trim each end to be flat.
Evenly slice each half into 5 half stars/moons about 1.5cm wide.
Using the largest pieces first, lay the half star/moons around the edges of the dish circling in to the centre as you go. You can also make this rather rusTIc and tear up the pieces into rough chunks and nestle them all in.
Melt the 50 g of BUTTER and brush over the paneTTone liberally, coVERIng the top.
Sprinkle the cranberries and any remaining liquor over the top.
In a large bow whisk the eggs, sugar, vanilla paste, orange zest and Westgold milk powder unTIl smooth.
Add the 3 cups water gradually, whisking well unRl combined.
Pour the egg mixture over the paneTTone and allow to soak for 15 mins.
Cover with baking paper and foil and bake for 40 mins unRl the custard has just set.
Remove the foil and bake for a further 5 mins to crisp up the edges.
Meanwhile, in a medIUM saucepan, combine the Westgold milk powder, corn starch and sugar unTIl mixed well.
Beat the egg yolks AND vanilla paste unRl smooth, then mix with 1.5 cUP water.
Pour this egg mix into the saucepan and mix well.
Cook over medium heat unTIl thick and smooth. STIrring constantly. Keep warm.
To serve:
Combine the honeycomb with the custard and allow it to melt slightly.
Dust the pudding with icing sugar.
Pour the custard over the pudding.
Serve it all warm immediately!
THIS RECIPE WAS CREATED IN PARTNERSHIP WITH WESTGOLD.
