Christmas Bread and Butter Pudding

Preparation

Thickly slice the panettone. Make sure the butter is at room temperature. Crumble the Christmas pudding.

Method

1. 1 Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens).
2. 2 Cut the panettone slices into triangles, then butter each one and layer in one 2-litre buttered ovenproof dish per one pudding.
3. 3 Scatter the Christmas pudding evenly among the panettone.
4. 4 Whisk the eggs with the caster sugar, cream and milk in a jug. Add the vanilla extract.
5. 5 Pour the egg mixture evenly over the panettone and Christmas pudding. Chill until ready to bake.
6. 6 Sprinkle the demerara sugar over the pudding.
7. 7 Sit the dish in a roasting tin and pour enough hot water into the tin to reach halfway up the dish. Bake for 25-30 minutes until the custard is just set around the edges and the pudding is golden.
8. 8 Set aside for 10 minutes. Serve with cream.