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.

  • 25 mins preparation
  • 35 mins cooking
  • Serves 10
  • Print
Summer stone fruit pandoro pudding


  • 1 kg Pandoro
  • 2 peaches, cut into small dice
  • 2 nectarines, cut into small dice
  • 6 eggs
  • ⅓ cup (75g) caster sugar
  • 1 orange, rind finely grated
  • 1 teaspoon vanilla bean paste
  • 400 ml cream
  • 400 ml milk
  • toasted shredded coconut, toasted almonds
  • icing sugar, for dusting
  • 1 litre ice cream, to serve
Mango sauce
  • 3 mangoes, peeled, flesh diced
  • ¼ cup (55g) brown sugar
  • 1 large lime, rind finely grated, juiced


  • 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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