I made this super easy dessert for Christmas 2012, but didn’t get a chance to share it, so here it is for my Christmas in July week!
By the time I was done with all the preparation, cooking and serving for Christmas dinner, I was not in the best of photographer modes, so this photo is just plain awful , but I wanted to give some idea of what it looked like! Suffice to say, rubbish picture aside, this dessert was LUSH!
All that is required for my Panettone Amaretto Pudding are some shop bought ingredients, put together and baked…simples!
I did make this back in December, so things like size of dish and the exact measurements are hazy – but I really did just wing this dessert on the day…find a pan big enough to hold all of your cut panettone and you’re good to go. I used a throwaway tray – so much easier on Christmas when you don’t have to wash up too much!
Panettone is a sweet bread loaf from Milan, Italy. You often find them in stores around Christmas time. Amaretto is an Italian almond liqueur. If you don’t want to make this alcoholic, it can easily be left out.
- 1 large panettone loaf
- a glug of Amaretto
- 2 x 500g pots ready made vanilla custard
- handful flaked almonds
- butter to grease the dish
- Preheat the oven to 200C and grease a large baking dish.
- Cut the panettone into slices.
- Place into the greased dish and slosh over some Amaretto (how much is up to you!)
- Stir a little Amaretto into the custard and then pour that over the panettone slices.
- Sprinkle with flaked almonds and place in the oven to heat through and brown on the top, 20-30 minutes, but keep an eye on it - you don't want it to burn.
- Enjoy the easiest, decadent dessert ever on its own, or for more indulgence, with cream!