By Lucy Burton, Pudding Lane Blog

Serves 4 – 6

  • 400g slightly stale panettone
  • 75g butter, very soft
  • 1 tsp mixed spice
  • Grating of nutmeg
  • Zest of 1 clementine
  • 50g dark chocolate, roughly chopped
  • 2 tbsp orange liqueur, optional
  • 200ml whole milk
  • 1 tsp vanilla bean paste
  • 3 eggs
  • 25g caster sugar
  • 100ml double cream
  • 1 tbsp coconut sugar
  1. Heat the oven to 180°C. Place the butter, mixed spice and nutmeg in a small bowl, and mix to incorporate the spices into the butter.
  2. Slice the panettone and cut each piece into four triangles, then butter each piece on both sides.
  3. Butter the inside of a deep baking dish, then arrange the panettone triangles in the dish.
  4. Scatter over the clementine zest and the chocolate, and douse with the orange liqueur if using. Set aside.
  5. To make the custard, place the milk and vanilla in a small pan and set over a medium heat. Bring to a simmer.
  6. Separately, beat the eggs with the sugar. Once the milk is simmering, pour a little over the eggs and whisk quickly to temper.
  7. Then, add the tempered eggs to the pan of milk and whisk over the heat. Once just thickening, add the cream and remove from the heat.
  8. Carefully pour over the bread, and leave to soak for 15-30 minutes.
  9. Dot any remaining spiced butter over the top, then scatter with the Demerara sugar. Place in a roasting tin, then fill the tin with water until the water reaches halfway up the dish – this is to help the custard cook evenly. Place in the pre-heated oven and cook for 35-45 minutes until golden brown.


Spiced Mandarin Sauce:

  • 1 x 200g pot Nature’s Finest Mandarin segments
  • 1 cinnamon stick
  • 3 cardamom pods
  • 1 star anise
  • 1 tsp vanilla bean paste
  • 3 cloves
  • Honey, to taste
  1. While the pudding is cooking, make the spiced mandarin sauce. Empty the pot (juices and fruit) into a sauce pan, and add the spices. Bring to a simmer over a very low heat, and allow to simmer for 30-45 minutes to allow the spices to infuse.
  2. Add a little water as needed. Taste the sauce at the end, and add a little honey if you feel it needs sweetness. Remove the cinnamon stick, cardamom pods and cloves before serving.


Allow the pudding to stand for 20 minutes before serving.


390G & 200G