• 300 g panettone, sliced into 4 slices, crusts removed
  • 25 g soft butter, for greasing
  • 75 g pitted dates, chopped
  • 275 ml milk
  • 75 ml double cream
  • 25 g caster sugar
  • grated zest of 1 small orange
  • 3 large eggs
  • 1 whole nutmeg
  • 40 g brandy butter


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Butter the panettone slices with brandy butter, cut into fingers and cut the fingers in half. Divide half the bread between 4 x buttered 275ml ovenproof dishes.

  2. 2

    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 with the remaining panettone, buttered-side up.

  3. 3

    Grate some nutmeg over each pudding, place on a baking tray, then bake for 20 minutes, or until puffy and golden.


    Get ahead: assemble the puddings up to a day ahead, cover and chill. Bake for an extra 5 minutes if baking from chilled.

Nutritional Details

Each serving provides
  • Energy 2504kj 598kcal 30%
  • Fat 33.0g 47%
  • Saturates 19.1g 96%
  • Sugars 37.3g 41%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 913kj/218kcal

Each serving provides

58.8g carbohydrate 3.1g fibre 14.9g protein

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