This recipe comes from the late, great Alastair Little who used to serve it at
Christmas time in his ground-breaking restaurant in Frith St, Soho. Coupled with the caramel marmalade of the Saint Albert Pacherenc du Vic Bilh 2016 from Plaimont, could there be a better end to the meal?
100g unsalted butter
500ml double cream
170g caster sugar
2 tbsp raisins soaked in grappa or brandy (ideally, several days before)
1. Cut the panettone in half and then slice into 1 cm slabs. Butter these and
butter an ovenproof dish.
2. Mix the cream, sugar, milk and eggs thoroughly to a custard. Scatter the base
of the dish with a few raisins then arrange the slabs of buttered panettone on top,
overlapping like roof tiles. raisins.
3. Pour over all the custard mix, and poke about a bit until you are sure the liquid
has penetrated under the slices.
Leave to soak for 1 hour -the panettone will by this time have absorbed some of
4. Preheat the oven to 150’C and bake for 35 minutes or so until firm but pliant
to the touch.