This is a perfect pudding to serve at a pre-christmas dinner or in-fact post christmas to use up any leftover enriched breads. It gives you all the flavour of Christmas without any of the fuss. Something else I really love about this pud is that it can be prepped a few hours before you need it and will sit happily in the fridge until you’re ready to bake it, giving you time to spend at the table with your guests rather than just slaving over a hot stove.
Panettone
400g of Brioche or panettone (even croissants will work)
1 jar of luxury mincemeat
100g softened butter
250ml milk (not skimmed`)
150ml double cream
zests of 2 clementines
3 eggs
Icing sugar
3 Tbsp apricot jam (optional)
3 Tbsp apricot jam (optional)
Start by slicing the brioche into 9 slices, then spread each slice with a little butter, and dust with icing sugar. Now stand 2 slices vertically at the end of your dish, buttered side inwards, in the centre of each slice add a heaped tsp of mincemeat. Repeat this 3 more times, with the remaining slice faced butter side facing inwards.
Mix together the milk, cream, eggs and zest pour over the brioche cover and leave in the fridge for at least an hour.
Preheat the oven to 170˚c sprinkle the pud liberally with icing sugar and bake for 25-30 mins, leave to stand for 10 mins before serving.
*For an extra flourish heat half a cupful of orange brandy, and careful light with a naked flame before pouring over the pudding or heat up and sieve 3 Tbsp of apricot jam, brush over the pudding and pop back into the oven to glaze.
*For an extra flourish heat half a cupful of orange brandy, and careful light with a naked flame before pouring over the pudding or heat up and sieve 3 Tbsp of apricot jam, brush over the pudding and pop back into the oven to glaze.
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Brioche
