Indulge in a Chocolate Panettone Pudding Delight

Since it’s the festive season, let’s allow ourselves a little indulgence. Here’s a delicious and easy dessert that makes the most of chocolate panettones available in shops. So, grab them while you can! Not only is this recipe a fantastic alternative to brownies, but panettone is the main ingredient, which means most of the work is done for you. This recipe serves 8 to 10 people, but if you have a smaller gathering, 300g of panettone will serve 4 to 6. Just reduce the other ingredients accordingly, keeping the same ratios—about 100ml milk, 100ml cream, 2 eggs, etc.

Ingredients

• 500g chocolate panettone (I buy Aldi's since it's highly rated for its value for money, but Lidl's or Asda's will do just as well. You could even use chocolate brioche!)

• 180ml milk

• 150ml double cream

• 3 large eggs

• 1 tsp vanilla essence

• 3 heaped tablespoons of cocoa powder

• 60g caster sugar

• 80g dark chocolate (e.g., 75% cocoa solids), cut into small blocks, or a combination of dark, milk, and white chocolate

• 2 conference pears, finely diced

• 50g chopped mixed nuts, or nuts of your choice (optional)

• 1 tablespoon of demerara sugar

  
  

Note: I recommend not scrimping on the chocolate—the more you use, the more chocolatey it is!

Method

1. Preheat the oven to 180 degrees C (gas mark 6).

   
   

2. Line the bottom and sides of a suitably sized baking tray (22cm x 18cm, for instance) with greaseproof paper. Butter the remaining sides. You want the sides to be at least 2cm deep since it will rise.

   
   

3. Blend the cocoa powder with the milk. In a bowl, beat the eggs, then add the chocolate milk, cream, vanilla essence, and sugar. Whisk again until well combined.

   
   

4. Cut or tear the panettone into evenly sized wedges or chunks and assemble them in the baking tray. Mix in the diced pear, chocolate pieces, and mixed nuts (if using), ensuring they're evenly distributed as you add each piece of panettone.

   
   

5. Carefully pour the wet mixture over the panettone, pushing it into any spaces. Give it a few minutes to soak in. Finally, sprinkle over the demerara sugar.

   
   

6. Bake in the top half of the oven for 35 to 45 minutes. Check after 35 minutes to ensure it's risen and the top doesn’t burn. Leaving it longer will yield a firmer pudding that’s easier to slice when cold. A shorter baking time will leave the middle softer, perfect for immediate consumption.

   
   

7. Once done, take it from the oven and let it settle for a good 15 minutes. Serve with crème fraîche, cream, or ice cream, and watch your guests go into silent rapture as they savour every bite.

   
   

Enjoying Leftovers

Alternatively, if you have any remaining portions, pop them in the fridge for an hour. Then, cut them into slices to enjoy with coffee or take on walks. I always keep some in my freezer for such occasions.

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This chocolate panettone pudding is not just a dessert; it’s a delightful experience. So why not treat yourself and your loved ones to this indulgent treat? You deserve it!