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Panettone and Mascarpone Pudding w Figs




Source of Recipe


Sainbury's


List of Ingredients




150g panettone, cut into 1cm slices
15g unsalted butter, softened
15ml spoon brandy
2 fresh figs, peeled and quartered or 4 dried figs, quartered
125g mascarpone cheese
142ml pot double cream
2 medium size eggs
25g caster sugar



Recipe



Preheat the oven to 180°C, 350°F, Gas Mark 4.

Spread the slices of panettone with the butter and arrange slightly overlapping, over the base of a buttered 1 litre shallow ovenproof pudding dish.

Sprinkle the brandy over the pannatone and scatter the figs on top.

Gently heat the mascarpone with the double cream until boiling point is reached and remove from the heat.

Meanwhile whisk the eggs and caster sugar together in a bowl.

Pour the hot mascarpone and cream onto the eggs and sugar and strain the custard over the panettone.

Place the dish in a roasting tray, pour boiling water gently into the roasting tin, until 2/3 full. Bake in the oven for 15 minutes until thickened.