Jug of custard being poured onto a Panettone pudding, next to a bottle of Grants Morella Cherry Brandy;

Brandy, chocolate & orange Panettone

Grants Morella Cherry Brandy, dark chocolate & orange Panettone pudding

Why not indulge this Christmas with our delicious festive pudding?

A unique combination of traditional Italian Panettone cake with juicy sultanas, zesty orange and rich dark chocolate, along with our original Grants Morella Cherry brandy butter.

Chef grating an orange into a Pannetone recipe

Ingredients

Serves 4

  • 4 large slices of Panettone – about 400g, with the crusts removed
  • 50ml Grants Morella Cherry Brandy
  • 100g Unsalted butter
  • 25g Soft brown sugar
  • 200ml Milk
  • 150ml Double Cream
  • 10ml Vanilla Essence
  • 2 Medium eggs
  • 1 Large orange – grated
  • 100g Sultanas
  • 100g Dark chocolate - cut into small chunks or use dark chocolate buttons
  • 25g Caster or Demerara sugar

Method

  1. Preheat the oven to 180°C, fan 160°C, gas 4.
  2. Using an electric whisk, whip the softened butter, soft brown sugar and Grants Morella Cherry Brandy together until light and fluffy to create Grants Morella Cherry Brandy butter.
  3. Spread the Panettone slices with the lightly whipped Grants Morella Cherry Brandy butter. Cut the Panettone into finger-sized pieces. Place half of the buttered Panettone into an ovenproof dish.
  4. Evenly scatter the buttered Panettone pieces with sultanas, broken chocolate chunks and freshly grated orange zest.
  5. In a jug, beat together the milk, cream, sugar, vanilla essence and eggs. Pour the mixture over the buttered Panettone, then top them with the remaining Panettone, buttered side up.
  6. Sprinkle the pudding with a little caster or demerara sugar, place in a deep baking tray with a mug of water in the bottom. This will help to give an even cook and eliminate the eggs from overcooking. Bake for 20-25 minutes until puffy and golden in colour.
Jug of custard being poured onto a Panettone pudding, next to a bottle of Grants Morella Cherry Brandy

Serving suggestion

Gareth suggests

"This will be delicious served hot, fresh out of the oven, with warmed custard, cream or ice cream and a dusting of icing sugar. Enjoy!"