Panettone Summer Pudding
Ingredients
200g Panettone
500g fresh or frozen strawberries, raspberries, blueberries
50g caster sugar
250g additional strawberries
2 tbs orange juice
1tsp Raw Materials Vanilla Bean Paste
Method
Grease four 1cup ramekins
Cut 1cm thick slices of cake to line the dishes as follows.
Cut two circular shapes, one for the base, reserving one for a lid and a strip to wrap around for the side.
Combine the fruit with sugar.
Stand the fruit for 20 minutes to draw out the juices.
Puree the additional strawberries with the orange juice and the Vanilla Bean Paste and add to the fruit.
Fill ramekins with the fruit mixture and pour the juice evenly into each dish.
Cover each ramekin with a disc of cake and press down firmly.
Cover each dish tightly with plastic wrap.
Leave in the fridge overnight to allow the juice to soak into the cake.
Turn out onto a serving platter or individual dishes.
Serves: 4
Cook’s Notes
A Summer Pudding can be served with a generous scoop of a good vanilla bean icecream, whipped cream flavoured with a few drops of RM vanilla paste or essence, or pure cream.
My favourite is thick, clotted cream.
This pudding works beautifully made in a pudding bowl using red berries.
It is traditionally served as wedges with cream.