Panettone and Raspberry Pudding
- 500g panettone
- 300g fresh raspberries
- 1 vanilla bean split length-ways and seeds scraped out
- 6 eggs
- 1 litre cream
- 250 g castor sugar
- quality vanilla ice-cream to serve
Preheat oven to 120C. Cut panettone in half, discard the ends and then cut into slices, 10 to 15mm thick. Place into oven and lightly grill but be careful, as they brown very quickly. Layer panatone slices into a baking dish and scatter with raspberries.
Place vanilla bean, seeds and cream into a pot over medium heat and bring gently to the boil. In a separate bowl, whisk eggs and sugar together until pale and creamy. Whisk in hot cream, remove vanilla bean pods and pour into baking dish over panatone and berries.
Place baking dish in a large roasting tin. Pour boiling water into the tin until halfway up the sides of the dish.
Bake for 40 mins or until just set. Serve at room temperature with vanilla ice-cream.