Prep time:

Cooking time: 20 minutes

Total time:

Serves: 4

Approx 1/4 of a Panettone

3 Clementines, peeled and thickly sliced

2 Egg Yolks

125ml Single Cream

1tbsp Caster Sugar

Quite a few people make bread and butter pudding from leftover Panettone, and you could stop there, because it’s delicious left at that, or go one further and gild the lily with my upside-down Clementine take. I’m naming it after my in-laws (Clementina and Tony).

  1. Slice the Panettone. Butter each slice thinly then cut into strips.
  2. Beat the egg yolks into the cream (you’ll have leftover egg whites now – for meringues?) and mix in the sugar. Add the buttered Panettone to this mixture.
  3. Grease 4 small pudding tins (if you don’t have these I guess you could use some of the holes in a large muffin tin). Place a sprinkle of sugar and a thick slice of Clementine at the bottom of each one. Spoon in the Panettone mixture and bake for approx. 20 mins in a medium (gas 4, 180°C) oven.
  4. When the puddings are ready, loosen with a knife and invert the tins so that you end up with small upside-down puddings. Dust with caster sugar and serve.
  5. Serve with cream, ice cream or an easy orange sauce. Orange sauce is made by simmering 200ml fresh orange juice with 2-3 tbsps sugar for 10 mins or so, until the sauce thickens, then adding 30g butter and stirring until sauce is the right consistency.

  • words:
  • pictures: David Merewether

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