Summer stone fruit pandoro pudding

Pandoro cake is used in this bread-and-butter style Christmas stone fruit pudding. Served with a sweet mango sauce.
stone fruit pandoro pudding

Summer stone fruit pandoro pudding



Mango sauce


1.Pre-heat an oven to 180°C (160°C fan-forced). Tear Pandoro into bite-sized pieces and place into a large ovenproof dish (12-14 cup capacity). Sprinkle over the peaches and nectarines.
2.In a large bowl, whisk the eggs, sugar, rind and vanilla until combined. Gradually whisk in cream and milk. Ladle the egg mixture evenly over the Pandoro in the dish
3.Bake for 30–35 minutes until the custard is just set.

Mango sauce

4.Meanwhile, in a small saucepan combine mango and sugar, cook, stirring over medium heat until sugar has dissolved. Remove from heat and add the lime rind. Blend with a stick blender until smooth; stir in lime juice.
5.Just before serving, sprinkle over coconut and almonds and dust with icing sugar. Serve with Summer Trifle Ice Cream and the Mango Sauce.

Pandoro is a traditional Italian sweet bread. Similar to panettone in its sweet yeastiness, pandoro (“golden cake”) is also known as a Christmastime treat.


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