I can’t bear the dreary word ‘leftovers’. A joyless word that belies the thrill of opening the bread bin to find a glittering foil parcel containing a forgotten chunk of Christmas cake or a mince pie. Today I’ve found a third of a delicious panettone – still fragrant with vanilla and orange zest. Just the thing for a substantial –ish pudding to follow a meagre –ish soup for supper.
So I suppose this is a kind of summer pudding for winter, using panettone instead of bread and stewed apple for a filling: crisp and sweet parcels with soft, fruity insides.
This is for 2 people
- Preheat the oven to 180°. Melt about 50 grams of butter
- Thinly slice the panettone and then press out 4 rounds with a pastry cutter.
- Brush the insides of two ramekins with melted butter.
- Fit a round of panettone into the bottom of each ramekin and brush with melted butter
- Place more panettone around the sides – fill in any gaps (the sponge is quite easy to mould). Again dab on melted butter with a pastry brush
- Spoon in the stewed fruit to fill the ramekin
- Place the remaining panettone rounds on top to form lids and dab on more butter.
- Place the ramekins on a baking tray and bake for about 15-20 minutes until the tops are crisp and golden. Allow to cool slightly. Run a knife around the sides and then turn out the panettone puds. Dust with icing sugar.
Eat this with clotted cream or ice cream or give a nod to January de-tox and accompany with virtuous low fat yoghurt.