Steamed panettone pudding pt 1

Yield: 6 servings

Measure Ingredient
3 \N 100 g panettone cakes or the same amount
\N \N ; from a 500g panettone cake
6 ounces Dried mixed fruit; soaked in
3 tablespoons Rum overnight
1 \N 2 ounces whole almonds; skins left on
2 ounces Candied peel; finely chopped
\N \N Grated zest 1 orange
\N \N Grated zest 2 lemons
2 ounces Molasses sugar
10 fluid ounce Milk
5 fluid ounce Double cream
3 larges Eggs
1 large Orange
1 \N Lemon
4 ounces Caster sugar
10 fluid ounce Water
1 ounce Plain flour
2 ounces Unsalted butter; softened
2 tablespoons Rum
2 tablespoons Brandy
5 fluid ounce Medium sherry
2 \N Pint/1.2 litre pudding basin; well buttered
\N \N A double pan steamer or large saucepan; and some foil and
\N \N ; with a fan steamer and a tight-fitting, string
\N \N ; lid



1 Soak the dried mixed fruit in the rum overnight. The next day, toast the almonds. Preheat the grill to its highest setting for 10 minutes, put on foil and toast under the grill for 2-3 minutes. Be careful not to burn them.

2 When they look nicely toasted and browned on one side, turn them all over and toast the other side. Remove from the grill and leave aside to cool.

3 Cut the panettone into 2.5cm/1" chunks and put in a large mixing bowl with the candied peel, orange and lemon zests, dried fruit and any drops of rum that didn't get soaked up. Chop the almonds into thin slivers and add too. Stir well to distribute evenly.

4 In a bowl whisk the sugar, cream, milk and eggs and pour all over the panettone, giving it a good mix. Pour the mixture into the buttered pudding basin and press down to pack it in.

5 Cover the top of the pudding with a double sheet of foil about 25.5cm/10" square, tie securely with string over the top of the pudding basin and attach to each side - this will help you lift the pudding into the steamer.

6 Boil a kettle and pour the boiling water into the saucepan about half full. Put on a medium heat and, when it comes back to the boil, fit the steamer over the top.

7 Pop the pudding in, put the lid on and steam the pudding for exactly two hours. After an hour, check the water level in the saucepan and, if necessary, top it up with boiling water.

8 If you are using a fan steamer, put in enough water to just reach the steamer, and you'll need to top it up two or three times.

9 For the Hot Punch Sauce: First prepare the orange and lemon zests and do this by using a potato peeler to pare off the outer zest, leaving the white pith behind. You need four strips of each zest measuring approximately 2 x 1"/5 x 2.5cm.

10 Using a sharp knife, cut the strips into very thin, needle-like shreds.

Pop into a medium sized saucepan, with the sugar and water, bring everything to a slow simmer and let it simmer as gently as possible for 15 minutes.

11 While that is happening, squeeze the juice from the orange and lemon, and in a separate bowl, mix the flour and butter together to form a paste.

12 When the 15 minutes is up, add the orange and lemon juice, with the rum, brandy and sherry, and bring back up to a gentle heat.

13 Add the paste to the liquid in small, peanut sized pieces, whisking as you add them, until they have dissolved and the sauce has thickened. Serve the sauce hot in a warmed serving jub, and if you make it in advance, reheat it gently without it coming to the boil.

14 To serve the pudding, remove the foil and string, and let it stand for 5-10 minutes. Slide a palette knife all round to loosen it and turn it out onto a warmed plate.

15 Pour some hot punch sauce over the pudding and carry it to the table, with the rest of the sauce in a jug to hand round separately.

Converted by MC_Buster.

continued in part 2

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