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Sophie Dahl came on to Woman's Hour to show Jane her recipe for the perfect Bread and Butter Pudding with a twist - using Panettone.

Panettone Bread and Butter Pudding

Bread and butter pudding is an English staple; proper nursery food. Panettone makes it a bit more interesting and festive - this is a good one for around Christmas time when you want a hearty, warming pudding.

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Tips and techniques

1. Sophie made up the recipe herself as she loves Panettone. It's very Christmassy and fragrant. You could also use brioche or other bread.
2. Bread and butter pudding is for using scraps of stale bread and things that are lying around. It's like a dessert version of paella - you can just chuck stuff in.
3. You can include some jam, or mix with dried fruit. Be creative.
4. It can be served with Brandy Cream.

Ingredients

• 600ml/2½ cups of single/light cream
• 450ml/1¾ cups of milk
• 3 large eggs
• 1 vanilla pod/bean
• 150g/½ cup of caster/superfine sugar
• Butter, for spreading
• 1 apple, peeled and finely diced
• A pinch of nutmeg
• 50g/¼ cup of soft brown sugar

Recipe serves 10 people

Preparation method

Preheat the oven to 190°C/170°C fan/Gas 5.

Whisk together the cream, milk and eggs. Slice the vanilla pod/bean in half and scrape the seeds into the egg and cream mixture. Add the caster/superfine sugar and whisk some more.

Slice the panettone into thick slices and butter each slice. Arrange the buttered panettone slices in an ovenproof dish. Scatter with the apple and sprinkle with a pinch of nutmeg.

Pour over the cream mixture and make sure the panettone is evenly soaked. Sprinkle the top with brown sugar.

Place in the oven for 20 to 30 minutes or until golden and crispy.