Panettone puds

Panettone is a sweet yeasted bread originally from Italy. Serve on warm on Christmas eve in fancy tea cups and dust with ice sugar.

  • 15 mins preparation
  • 35 mins cooking
  • Serves 6
  • Print


Panettone puds
  • 340 gram bought panettone, sliced thickly
  • 1 cup (270g) cranberry and apple fruit mince
  • 1 cup (250ml) cream
  • 3/4 cup (180ml) milk
  • 2 tablespoon caster sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs


Panettone puds
  • 1
    Preheat oven to 170°C. Grease six 1¼-cup (310ml) ovenproof teacups.
  • 2
    To make custard; bring cream, milk, sugar and extract to the boil in a small saucepan. Whisk eggs in a medium bowl; gradually whisk hot milk mixture into egg mixture.
  • 3
    Layer panettone and half the fruit mince, overlapping panettone slightly, in cups. Dollop spoonfuls of remaining fruit mince over panettone. Pour custard over panettone.
  • 4
    Place cups in a large baking dish; add enough boiling water to come halfway up sides of cups.
  • 5
    Bake for 35 minutes or until set. Remove puddings from baking dish; stand 10 minutes before serving.


Puds are best made just before serving. Any fruit mince can be used in this recipe.

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