Brandy and date panettone butter puddings
Serves: 4
Prep time: 10 mins Total time: 
Recipe photograph by Martin Poole
Brandy and date panettone butter puddings
Serves: 4
Prep time: 10 mins Total time: 
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Nutritional information (per serving)
Calories
650Kcal
Fat
37gr
Saturates
20gr
Carbs
63gr
Sugars
50gr
Fibre
3gr
Protein
15gr
Salt
0.6gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 4 slices panettone (about 300g), crusts removed
- 40g brandy butter
- a knob of soft butter, for greasing
- 75-100g pitted dates, chopped
- 275ml milk
- 75ml double cream
- 25g caster sugar
- grated zest of 1 small orange
- 3 large eggs
- 1 whole nutmeg
Step by step
Get ahead
Assemble the puddings up to a day ahead, cover and chill. Bake for an extra 5 minutes if baking from chilled.
- Preheat the oven to 180°C, fan 160°C, gas 4. Spread the panettone with the brandy butter. Cut the panettone into fingers and cut the fingers in half. Divide half the bread between 4 x buttered 275ml ovenproof dishes.
- Scatter the dates over the bread. In a jug, beat together the milk, cream, sugar, orange zest and eggs. Divide the mixture between the dishes, then top them with the remaining panettone, buttered-side up.
- Grate some nutmeg over each pudding, place on a baking tray, then bake for 20 minutes, or until puffy and golden.
