- Pre-heat oven to 170˚C.
- Roast the plums, sprinkled with brown sugar and a little sherry till they are soft; then leave to cool.
- To make the custard base, place the milk, butter, sugar and lemon zest in a saucepan over a low heat, and stir till the butter and sugar are melted. Crumb the panettone in an electric blender and sprinkle the crumbs over the base of a 2 litre pudding dish. Add the whisked egg to the milk and pour over the crumbs. Leave until the crumbs have absorbed the custard.
- Next bake the custard in a bain marie for 30-40 minutes till set.
- Set oven to 150˚C.
- Whisk the egg whites till stiff, add a spoonful of sugar and continue to whisk before adding the next spoonful and continue until all the sugar is incorporated.
- Spoon the roasted plums over the baked custard, but do not add any of the plum juices. Next, spoon or pipe the meringue mixture over the plums and bake for 40-50 minutes.
- I would serve this with cream.
Prep time:
Cooking time: 1 hour 30 minutes
Total time:
Serves: 10
900ml Full Fat Milk
40g Butter
2 Lemons
80g Caster Sugar
5 Egg Yolks (whisked)
160g Panettone
12 Red Plums (stoned & quartered)
6tbsp Brown Sugar
2tbsp Sherry or Water
2tbsp Egg Whites
220g Caster Sugar
Not everyone loves the traditional figgy pud, so here is a delicious festive alternative
- words: Juliet Bidwell
- pictures: David Merewether
- styling: Helen Barton
You may also like
Coriander chicken curry
An earthy warming chicken curry, and great to make in advance too. You can make ahead and reheat. It freezes beautifully – ideal for busy weeknights. You can make the paste in advance – just allow time for the chicken...
Teriyaki salmon with cashew, cucumber, carrot & rice noodle salad
A match made in heaven. The sweet baked salmon pairs so well with spicy, salty, sweet dressing on the noodles. The noodle salad can be made in advance and will keep for a day or two – it is great...
Spicy Slaw
A stunning slaw packed full of zingy and fresh flavours. This is a great side for a barbecue, or perfectly complements teriyaki salmon. It tastes best made up to 3-4 hours before, but it will keep for a day or...
