SHAKE A PUDDING RECIPES

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PANETTONE BREAD AND BUTTER PUDDING RECIPE | JAMIE OLIVER



Panettone bread and butter pudding recipe | Jamie Oliver image

We all know we love bread and butter pudding, but it’s time for a change – this version is super-fun

Total Time 1 hours

Yield 12

Number Of Ingredients 10

125 g unsalted butter plus extra for greasing
4 tablespoons demerara sugar
750 g plain panettone
1 vanilla pod
300 ml double cream
300 ml whole milk
5 large free-range eggs
100 g golden caster sugar
60 g quality dark chocolate (70%)
60 g bitter orange marmalade

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 28cm loose-bottomed tart tin.
    2. Bash 2 tablespoons of demerara sugar in a pestle and mortar until fine, then mix with the remaining demerara so you have a range of textures. Tip into the tart tin and shake around to coat. Tap gently, then tip any excess back into the mortar for later.
    3. Slice the edges off the panettone in strips and use them to line the base and sides of the tart tin, pressing down hard to compact and create a pastry-like shell.
    4. Halve the vanilla pod lengthways and scrape out the seeds, then put both the seeds and pod into a pan on a medium heat along with the cream, milk and butter, and simmer for 5 minutes or until the butter has melted.
    5. Meanwhile, in a large bowl, whisk the eggs and golden caster sugar for 2 minutes, or until smooth. Whisking constantly, add the hot cream mixture to the bowl until combined, then discard the vanilla pod.
    6. Now it’s time to build this crazy comfort pudding. Pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes.
    7. Tear up all the remaining panettone into rough chunks, soak them in the bowl of creamy custard for a minute or two (the more it sucks up, the better!), then layer up in the shell you’ve created, snapping up and adding little chunks of chocolate and dollops of marmalade between the layers – there’s no need to be neat about it, you want a range of heights, saturation and textures.
    8. Pour over any leftover custard, leaving it to soak in if necessary, then sprinkle with the remaining demerara sugar.
    9. Bake for around 25 minutes, or until set. Allow the pudding to rest for 10 minutes, then serve with cream, custard or ice cream, if you like – it’s delicious cold, too, if you’ve got any leftovers!

Nutrition Facts : Calories 548 calories, FatContent 34.9 g fat, SaturatedFatContent 17.9 g saturated fat, ProteinContent 9.0 g protein, CarbohydrateContent 50.9 g carbohydrate, SugarContent 29.4 g sugar, SodiumContent 0.4 g salt, FiberContent 2.4 g fibre

ARBORIO RICE PUDDING RECIPE | DAVE LIEBERMAN | FOOD NETWORK



Arborio Rice Pudding Recipe | Dave Lieberman | Food Network image

Arborio is the stuff that risotto is made of. Its fat, starchy grain makes for silky, rich delicious rice dishes, even for dessert. One of my favorite desserts of all time is rice pudding. The silky richness from the arborio sends it over the top.

Provided by Dave Lieberman

Categories     dessert

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 9

1 cup water
Pinch salt
1/2 tablespoon butter
1/2 cup Arborio rice
2 cups whole milk
4 tablespoons sugar
1 teaspoon vanilla extract
Few dashes ground cinnamon
Whipped cream, for serving

Steps:

  • Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.
  • Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.
  • Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon.

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