Sweet Potato and Chocolate Panettone Butter Pudding

Method

Sweet Potato and Chocolate Panettone Butter Pudding

  1. Preheat the oven to 150°C/gas mark 2.
  2. Butter the panettone and cut each slice into quarters diagonally to create triangles.
  3. Make the sweet potato juice by cutting the raw sweet potatoes into chunks and placing in a blender with a little water. Blend on pulse until very smooth and pass through a fine sieve. (Alternatively, you can use a juicer).
  4. Whisk the egg yolks and caster sugar together in a bowl. Split the vanilla pod, if using, and add the seeds or the vanilla essence to the egg and sugar mixture. Add 350ml of the sweet potato juice and double cream and mix well.
  5. Spread the marmalade on the bottom of a baking dish and arrange the panettone in layers, sprinkling some of the white and dark chocolate between the layers and reserve some for the top.
  6. Spoon the sweet potato mixture over the panettone, and sprinkle with the remaining chocolate. Leave to soak for 20 minutes.
  7. Place the baking dish in a roasting tray lined with some baking parchment (this will create a water barrier under your pudding) and the fill the tray three quarters with water. Place the oven and cook for 30-40 minutes or until the pudding begins to set.
  8. When ready, remove from the water bath, sprinkle with the sugar and glaze under the grill on a medium heat.

 Tips

Panettone can be replaced with bread, brioche or any cake you might like. If you're using bread, you might like to increase the amount of sugar.

  • The bread and butter pudding is also delicious served cold!

 

 

Ingredients

75g butter, softened

400g panettone, bread or brioche, cut into slices

8 egg yolks

50g sugar

1 vanilla pod or a few drops of vanilla essence

2 large sweet potatoes

350ml double cream

4tbsp sweet potato jam or orange marmalade

60g white chocolate, cut into chunks

60g dark chocolate, cut into chunks

1-2tbsp demerara sugar

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