Use pannetone instead of bread and you dont need butter as there is already so much in the bread!
About 4 thick slices panettone, 300 g mincemeat 100 mls double cream, 200 mls semi skimmed milk (I used whole milk – seemed a bit daft to use double cream and skimmed milk I mean if it is going to be ‘to die for’ (heart attack on a plate) you might as well use full cream milk!) 3 tablespoons caster sugar 3 large eggs ½ tablespoon Demerara sugar 30 g glace cherries chopped.
Spread panettone with mincemeat, cut in half (so they are ½ moon shape), arrange in 1 litre ovenproof dish.
Whisk cream milk caster sugar and eggs to make custard, pour over panettone and press down so slices are covered, sprinkle with Demerara and glace cherries
Bake until custard set and top is golden brown. Ordinary oven recipe said 160 for a fan oven and about 35 -40 minutes. I had already been told to use a ban marie to make sure the pudding didn't get hard, so I thought I would try it in the halogen......not really a success, cooked on 160 for 40 minutes in the litre dish on low rack with water to half way up side of dish. After 40 minutes water was hot but pudding not cooked, so I increased the heat and cooked again.
Were I cooking again, I don't think I would bother with the ban marie effect, just trust the halogen oven and keep an eye on things 160 - 175 would seem to be a good temperature and probably max 30 minutes to set custard.
BTW Don't use too much mincemeat - makes it too sickly sweet.
Posted by Charpur on 22/12/10 at 11.37
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