Jamie Oliver does it AGAIN!!!!! This is BONKERS!!
What a way to end the year!! This is from Jamie’s latest recipe book.. “Comfort Food”… if you don’t have a copy, please go out and get one! This is an epic and classic one… proper comfort food, at its best… We all love bread n butter pudding….it’s comforting and warm… perfect for a crowd …And here’s the twist he takes on it…. he uses a Christmas classic, Panettone… I myself am not the biggest fan of this Italian Christmas bread… and somehow we always receive one or two as gifts during this season… So , if like me, you’re not too excited about this stuff, then here is THE ideal way to use it and enjoy it to bits… Jamie=GENIUS!!!!!!
- 125 gr unsalted butter, plus extra for greasing, preferably at room temperature
- 4 TB brown sugar
- 750gr panettone ( I used a 500 gr one)
- 1 vanilla pod or 1 teaspoon pure vanilla extract
- 300 ml double cream (I used 200 ml)
- 300 ml whole milk (I used 200 ml)
- 5 large eggs (I used 3)
- 100 g caster sugar
- 60 g dark chocolate (70%)
- 60 g orange marmalade ( I used ginger preserve)
- Preheat oven to 180 degrees C. Lightly grease a loose bottomed round tin. Bash 2 TB brown sugar in a pestle and mortar until fine, then mix with the remaining brown sugar. Tip the sugar into the base of the tart tin and shake around to coat the entire base and the sides. shake off the excess and tip into a bowl for later. Sice the edges and bottom off the panettone and line the base and sides of the tin pressing down hard to create a compact, pastry-like shell.
- In a heavy bottomed pot, combine the cream, milk, butter and vanilla pod (sliced open), or vanilla essence and simmer for 5 mins., or until the butter has melted. Meanwhile in another bowl whisk the eggs and caster sugar for a few minutes until smooth. Whisking constantly, add the warm custard mixture to the bowl of eggs until combined and discard the vanilla pod if using.
- Now, to build the tart! Pour one third of the custard into the base of the tart and let it soak for a cpl of minutes. Before doing this I would suggest you already place in into your baking tray lined with a cpl of layers of foil, just in case a bit of the custard starts to leak out.. like mine did! The reason mine did this was probably because I should have made sure the base was completely covered with the panettone.. there may have been a gap or two! So don’t be like me!
- Then, tear up the remaining panettone into rough chunks, soak them in the custard just for a few seconds then layer it up onto the base..once youve got one layer, then break up some chunks of chocolate and distribute it around.. also adding a few teaspoons of marmalade (or in my case ginger preserve) dotted around… like Jamie says, no need to be neat about it, you want different heights and textures in this tart…
- Once you’r done with your layers, pour over the remaining custard if theres any left and sprinkle with the brown sugar. Bake for around 25 minutes or until set.
- Allow it to rest for about 10 minutes before removing from the tin. I drizzled a bit of golden syrup on the top and sprinkled with icing sugar for a more Christamassy effect!