Chocolate Panettone Pudding

Panettone pud

My left arm is currently cloaked in a bright red cast and it’s not because I just felt like getting festive early, it’s due to a broken wrist. I’d love to say that I broke it because I helped rescue a little old lady from a pickpocket but instead I just fell over. Well, okay I didn’t just fall, I flew…. across the gym….in front of about 10 hunky men doing weights. I felt so idiotic I stood up and laughed exclaiming to the whole gym ‘I’m FINE, don’t panic I’m FINE,’ before running into the changing rooms to cry and cradle my wrist which was turning a nice shade of black and was sticking out at a strange angle. So, I have 2 weeks left of my idea of hell. I can’t exercise for fear of falling over again and breaking the other arm and cooking is ummmm interesting (I’ve had to puree most of my food). One thing I have been able to make is this Panettone pudding. The more slapdash the better; it’s rich, chocolately and delicious. Perfect for a one-armed idiot.

(Adapted from Good Food Magazine)


  • Softened butter
  • 250g chocolate panettone, cut into wedges
  • 2 eggs
  • 142ml carton double cream
  • 225ml milk
  • 1 tsp vanilla extract
  • 2 tbsp caster sugar


  1. Preheat the oven to 160C/gas 3/fan 140C and grease a 850ml/1½ pint shallow baking dish with a little butter. Cut the panettone into wedges, leaving the crusts on. Butter the slices lightly with butter. Cut the slices in half and arrange them in the dish, buttered side up. (You can add chopped up chocolate pieces if you want a really decadent pud)
  2. In a bowl, whisk together the eggs, cream, milk, vanilla extract and sugar and pour evenly over the panettone.
  3. Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set – it should be yellow inside and nicely browned on top. Serve with a glug of double cream.

Directions for use: Hunker down for the winter and eat your way to Christmas.


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