Panettone Pudina Log
Incredibly moist, fruity panettone pudding log, with a chocolate crust and caramelised oranges.
Ingredients:
450g Maypole Artisanal Sourdough Fruit Panettone
400ml Milk
4 Fresh Eggs
2tbsp Unsalted Butter (melted)
100g Sugar
1tsp Mixed Spice
100g Crushed Nuts
1tbsp Cocoa Powder
70g Chocolate Chips
100g Candied Peel
1 Shot Liqueur or Vermouth
1 Orange
2tbsp Sugar (for candied orange)
100g Melted Chocolate
Method:
For this recipe you can use fresh or even stale panettone. Start by cutting it into cubes and place them in a large bowl.
Whisk the eggs with the milk and butter, and add them to the panettone.
Make sure to press well so all the panettone is soaked into the batter.
Let it soak for about 30 minutes.
Add the nuts, sugar, mixed spice, cocoa powder, candied peel, chocolate chips, and liqueur such as brandy or whiskey. I used Vermouth.
Mix well until a nice thick batter is formed and transfer it to a greased silicone mold. Alternatively use a long bread tin lined with baking paper.
Cover with foil and bake in a preheated 190°C oven for an hour.
After an hour has passed uncover, and bake for another 10 minutes, or until it’s nicely browned.
The cake is ready when you prick it with a toothpick, and it comes out clean.
Let it cool off completely.
In the meantime prepare the candied oranges.
Slice the orange thinly, and place it in a bowl of boiling water for about 15 minutes.
This will help to remove the bitterness in the peel.
Add 2 tbsp sugar to a saucepan, together with 2 tbsp of water.
Create a simple syrup over a medium heat, when it starts to boil, add the oranges and cook until the water starts to crystallise.
When the pudding is cold, cover with melted chocolate and finish it off with the oranges on top.
Place it in the fridge for about 30 minutes until the chocolate is solid.
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