Chocolate Panettone Pudding Recipe

Since it’s the festive season let’s permit ourselves a little indulgence. So here’s a delicious and easy dessert for you that makes the most of chocolate panettones being available in the shops (so grab them while you can!).  Not only is it a good alternative to a brownie since panettone is its main constituent most of the work is done for you.  This recipe will make enough for 8 - 10 people. 300g of panettone will serve 4 - 6 people. In which case reduce the rest of the ingredients accordingly roughly keeping the same ratios eg 100ml milk, 100ml cream, 2 eggs etc.

Ingredients

500g chocolate panettone (I buy Aldi's since it's highly rated for its vfm but Lidl's or Asda's will do just as well since you're cooking with it, as would chocolate brioche I expect).

180ml milk

150ml double cream

3 large eggs

1 tsp vanilla essence

3 heaped tablespoons of cocoa powder

60g caster sugar

80g dark chocolate eg 75% cocoa solids cut into small blocks, or a combination of dark, milk and white

2 conference pears finely diced

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

1 tablespoon of demerara sugar

NB. I recommend not scrimping on the chocolate - the more you use the more chocolatey it is :).

Method

Pre-heat the oven to 180 degrees C, gas mark 6.

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

Blend the cocoa powder with the milk. Beat the eggs in a bowl then add the chocolate milk, cream, cinnamon and sugar and whisk again so it’s well combined.

Cut or tear the panettone into evenly sized wedges or chunks and assemble in the baking tray. Mix in the pear, chocolate pieces, and mixed nuts (if using) ensuring they're evenly distributed (you may want to do this while you're putting each piece of panettone in).

Carefully pour over the wet mix pushing it in to any spaces and give it a good few minutes to soak into the panettone.  Sprinkle over the demerara sugar.

Bake in the top half of the oven for 35 - 45 minutes checking after 35 minutes to ensure it's risen and the top doesn't burn. Leaving it longer will result in a firmer pudding that is easier to slice when cold. A shorter time will leave the middle softer, better for immediate consumption.

When it’s done take it from the oven and leave it to settle for a good 15 minutes. Serve with creme fraiche, cream or ice cream and watch your guests go into a silent rapture as they savour every bite.

Alternatively (or with any remaining portions) put it in the fridge for an hour and then cut it into slices to have with coffee or take on walks. I always keep some in my freezer for such occasions.

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