Panettone Puddings with Hot Punch sauce

Serves 8


For the puddings

250g/8oz panettone(in slices with crusts cut off

175g/6oz dried mixed fruit, soaked overnight in 3tbsp marsala or orange juice

50g/2oz candied peel, finely chopped

Grated zest of 1 large orange

Grated zest of 1 large lemon

50g/2oz light brown muscovado sugar

275ml/10 fl oz milk

150ml/5 fl oz double cream

3 meduim eggs

For the hot punch sauce

Juice of 1 large orange

Juice of 1 large lemon

115g/4oz golden caster sugar

25g/1oz plain flour

50g/2 oz unsalted butter, softened

4 tbsp marsala

150ml/1/4 pt medium sherry

Indoor sparklers to decorate



You will need a muffin tray/Yorkshire pudding tin/ramekins or similar with the holes measuring about 6.5cm/2 ¾in in diameter and 3 cm/ 1 ¼in deep, buttered

Pre heat the oven 180c/fan 160/gas 4

Begin the day before by soaking the dried fruit in the Marsala or orange juice.

Next, cut the panettone into 2.5cm/1in chunks and place them in a large mixing bowl with the candied peel, orange and lemon zests and the soaked mixed fruit and any marsala left in the bowl and give it a good stir. Spoon into your muffin tin or whatever you are using trying to divide equally

In another bowl, whisk together the sugar, milk cream and eggs and pour this all over the panettone mixture and bakefor 30 minutes until puffed and golden. (They will sink down as they cool)

Meanwhile make the sauce. Melt the butter in a pan over the heat, then add the flour to form a roux. Cook out for 1-2 minutes then add the orange and lemon juice, sugar, the marsala and the sherry. Bring to the boil, stirring while it thickens and then simmer for 5 minutes, taste and add a little more sugar if needed.

Put the sauce in a warm serving jug.

To serve the puddings, remove them from the oven, run a knife around each one and turn them onto a warmed serving plate. Dust with a little icing sugar. Pour a little of the sauce over each one and then take the jug to the table for everyone to help themselves to more. If using, place a sparkler in each one and take to the table and light.

Some double cream or crème fraiche on the side would go perfectly.


To get ahead; the puddings and the sauce can be made up to 2 days ahead. The puddings can be reheated in a microwave for 1 minute each or covered in a low oven for 15-20 minutes. The sauce can be reheated gently but do not let it boil.


To freeze: the puddings can be frozen for up to 1 month ahead.

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