Photograph: Martin Poole
- 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
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.
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.
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.