Grandma’s Bread & Butter Pudding

(prepared 24 hours in advance)

Ingredients

• 1 loaf panettone
• 100 gms dried cranberries
• 1 ltr Kapiti Crème Anglaise

Method

Line a greased porcelain terrine mould (loaf tin) with plastic wrap.

Cut the panettone crust off then slice lengthwise into 5 mm-thick slices. Trim these so as to line the inside of the terrine like wallpaper. Dip the slices generously into the crème anglaise, as you would French toast. Line the bottom and sides of the terrine with the slices so that there are no gaps showing on the inside.

Slice the remaining panettone into 5 mm slices and repeat the process of dipping, but lay them flat inside the terrine. Sprinkle dried cranberries between the layers until you have completely filled the terrine. It should feel like soggy lawn, but not too wet. Cover the top with tinfoil and place in the fridge for 30 minutes.

Preheat the oven to 180ºC and bake the pudding in a water bath, with the liquid coming halfway up the terrine, for about one hour or until a skewer inserted into the top comes out clean. Once baked, cool the pudding on a rack until it reaches room temperature, then chill in the refrigerator.