Marmalade Pannetone Pudding (Nigel Slater) Serves 6 Ingredients panettone 325g marmalade not too dark - 5 heaped tablespoons

ns eggs 4 large creamy milk - 500ml a few drops of vanilla extract Method Set the oven at 180c/Gas 5. You will also need a deep ovenproof dish, very lightly buttered. Slice the panettone thinly, it really doesnt 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.