Panettone bread and butter pudding recipe | Jamie Oliver (2024)

FAQs

What is Jamie Oliver's alternative to Christmas pudding? ›

Jamie Oliver's Winter Bombe is an easy make-ahead alternative to traditional Christmas pudding, featuring festive flavours of panettone and a chocolate sauce.

The worst is using way too much bread that doesn't get soaked through = dry pudding! Pre-sliced bread: Also terrific made with PRE SLICED sandwich bread slices!

Panettone can be eaten in a variety of ways. It's commonly sliced and enjoyed as is, but it can also be toasted, buttered, used in desserts like bread pudding, or even paired with savoury dishes.

Panettone is an Italian sweet bread containing sultanas, citrus peel, crunchy hazelnut frosting and sugar strands. I hope you like the recipe, it makes a fab alternative for those people not keen on traditional Christmas pudding.

Known initially as Pottage, it has also been called Plum Pudding, Figgy Pudding, and Frumenty. Traditionally, Christmas Pudding is served with a healthy drizzle of thick, delicious brandy sauce, which makes this dessert even more indulgent.

Bread pudding custard is best at a ratio of about 1 egg per 1 cup of liquid. Whatever the liquid is (see below for a note about that in the flavoring section), use one egg for every cup. This will give you a custard that is not too eggy.

Making Bread Pudding Is Simple!

Stale bread holds its shape more easily when soaking up the custard mixture. Fresh bread tends to fall apart and turn to mush. If you don't have stale bread, you can heat cubed fresh bread in the oven to dry it out a bit.

Yes - it's basically a milk, egg, and sugar custard with bread (and possibly butter and flavorings) added. Milk and eggs spoil quickly at room temperature, so bread pudding should be refrigerated after it's done baking.

It's common to serve it with a sweet wine and an accompaniment of something rich and creamy, perhaps based on mascarpone (with egg yolks, as used in tiramisu), plus dried or candied fruits. Ice cream, jelly, custard, hot or cold sauces and some fruits make panettone a delicious pudding.

What is the secret of panettone? ›

Panettone is famous for its tangy flavor and yellow, soft and gooey dough that is unlike no other. The secret behind it is an Italian yeast called lievito madre, or mother yeast. But it's not an easy yeast to work with: you need time and patience to master it.

Panettone tends to be a little more expensive than most other baked goods, mainly due to the amount of time that goes into making each one. A traditional panettone is usually a lengthy procedure, however, a cheap mass-produced alternative will take shortcuts in the baking process which will be reflected in its taste.

Luxury Panettone without Candied Fruit (Pandoro)

Panettone has a rich history dating back to medieval Milan. Legends surround its origin, but it's generally believed that a young nobleman fell in love with a baker's daughter, creating the sweet bread to win her heart. Over time, Panettone gained popularity, becoming a symbol of Italian Christmas celebrations.

You can replace pudding mix in baked goods with alternatives like cornstarch, arrowroot powder, or custard powder for thickening. Additionally, using Greek yogurt, sour cream, or applesauce can add moisture and a similar texture to your recipes.

Christmas Pudding (also known as plum pudding or figgy pudding) is a dish as famous as it is misunderstood. In America, Christmas Pudding (also known as plum pudding or figgy pudding) is a dish as famous as it is misunderstood.

Ramsay roasts a whole turkey with lemon, parsley, garlic and butter and serves it with a gravy made from drippings, cider, and crushed walnuts. Ramsay whips up a pork, apricot and pistachio stuffing to enjoy alongside the bird as well as roasted potatoes with chili and turmeric.

Generally you would place the pudding in a deep roasting tin or a casserole. Then add boiling water so that it is about half way up the side of the basin and then cover the whole thing with a tent of strong foil which needs to be pinched tightly around the edge.