Blueberry Panetone

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This variation of bread and butter pudding, using light-textured panettone and a smooth creamy custard, contains dried blueberries, which add a deliciously intense fruity flavour. Panettone is a traditional dome-shaped Italian sweet bread that may either be plain or contain added citrus peel and sultanas (golden raisins). Choose whichever you prefer.

Serves 2

75 g/3 oz packet of dried blueberries
30 ml/2 tbsp brandy or extra milk
25 g/1 oz/2 tbsp butter, softened
150 g/5 oz panettone, cut into medium slices
1 small egg, lightly beaten
200 ml/7 fl oz/scant 1 cup milk
5 ml/1 tsp caster (superfine) sugar


  1. Put the blueberries in a small bowl, pour the brandy or milk over and leave to soak for a few minutes. Place an upturned saucer or a metal pastry (paste) cutter in the base of the ceramic cooking pot and pour in about 2.5 cm/1 in of very hot (not boiling) water). Switch on the slow cooker to High.
  2. Use about a third of the butter to grease the base and sides of a 600 ml/1 pint/2½ cup heatproof dish, about 5 cm/2 in deep (make sure first that it fits in the pot). Thinly spread the panettone slices with the remaining butter, then cut each slice diagonally into quarters. Arrange in the dish, scattering the blueberries between the layers.
  3. Whisk together the egg, milk and any remaining soaking liquid. Pour the milk mixture slowly over the panettone, then gently press the panettone slices down into the liquid. Sprinkle the top with the sugar, then cover with clingfilm (plastic wrap) or lightly greased foil.
  4. Place the dish on top of the saucer or pastry cutter in the pot, then pour in enough boiling water to come half-way up the side of the dish. Cover with the lid and cook for 3-5 hours or until the custard is lightly set.
  5. Serve half the pudding hot with plenty of whipped cream or Greek-style yoghurt.


Second serving
Allow the rest of the pudding to cool in the dish. Cover and chill in the fridge for the following day. Serve cold - do not reheat.


Cook's tips
Use an orange liqueur instead of the brandy, if preferred.
You'll find panettone in major supermarkets and delicatessens. Look for the tiny versions, which are ideal for this pudding.