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.
To see more of our sweet and fortified wines please click here. If you would like some more Christmas inspiration, follow this link to our Christmas page.