There’s something undeniably comforting about a warm, decadent pudding at Christmas, and here at Cottage in the Wood, our head chef Mark has a very special recipe. It’s his favourite Christmas treat, a rich, indulgent bread & butter pudding that’s the perfect way to round off a festive feast.
“After a busy Christmas day, there’s nothing better than tucking into a big bowl of this. It’s a little bit of luxury and a whole lot of festive cheer.” – Mark Potts
Bread and Butter Pudding
For the pudding:
200g Panettone, cut into small pieces
75g orange marmalade
30g dark chocolate chunks
30g raisins
Zest of 1 orange
For the custard:
500ml double cream
280ml milk
2 scraped vanilla pods
12 egg yolks
170g caster sugar
Method
Infuse the custard base:
Pour the milk and cream into a pan and add the vanilla pods, orange zest, and marmalade. Bring to the boil, then simmer gently for 10 minutes to let the flavours infuse. Strain the mixture through a sieve to create a smooth, fragrant base.Prepare the egg mixture:
In a bowl, lightly whisk together the egg yolks and sugar, just enough to combine. Avoid whisking too much, as you don’t want excess air in your custard.Combine custard and eggs:
Slowly add the warm milk mixture to the egg mixture, then return to a low heat on the stove. Stir gently until the custard thickens slightly.Assemble the pudding:
Layer the panettone pieces in a small ovenproof dish. Dot with orange marmalade, chocolate chunks, and raisins. Pour the custard mixture over the top, making sure all the bread is soaked. Let it sit for 45 minutes to allow the panettone to absorb the custard.Bake gently in a bain-marie:
Preheat the oven to 120°C. Place the pudding dish in a larger tray filled halfway with water, this gentle cooking method ensures the pudding cooks evenly without direct heat. Bake for 40 minutes, then leave it to rest in the water tray for another 20 minutes.Serve and enjoy:
Mark recommends serving it warm with a scoop of ice cream, though a pour of custard works beautifully too.
Chef’s Tip:
The secret to a perfectly silky pudding lies in the bain-marie and a gentle hand when whisking the eggs. Take your time, and you’ll be rewarded with a rich, indulgent dessert that feels like Christmas in a bowl.
