Winter Panettone & Plum Pudding Recipe
This delicious and easy Winter Panettone & Plum recipe is really easy to make and offers a great alternative desert over the festive season. It tastes even better if you make it a couple of days before you need it, allowing the flavours of the spiced wine juices to infuse into the Panettone.
2 apples ( peeled & cut into segments )
400g plums ( stone remove & cut into quarters )
500ml red wine
250g caster sugar
1 cinnamon stick
Zest of 1 orange
100g dried cranberries
80ml brandy (or Vin Santo)
250g clotted cream
Please note this recipe will need to be made 24 hours in advance to give time for the pudding to set firm.
First start by putting the red wine, sugar, cinnamon stick and orange zest into a pan, mix well, bring to the boil and leave to infuse for a minimum of 6 hours or the longer the better.
Next remove the cinnamon stick and orange zest and put back on the heat, adding the apples and plums. Cook until the fruit pieces are nice and soft but still keeping their shape, strain and set aside. Leave the wine to cool down.
Now to assemble! Oil your pudding bowl then line with 2 layers of cling film. Slice your panettone into 2 inch wide strips about 1/2 inch thick, gently dip into the wine covering both sides and start layering around your pudding bowl making sure the panettone overhangs the edge. Fill with your plum mix, packing as much into the bowl as you can.
Cover the top with the overhanging panettone, wrap the bowl with cling film and refrigerate overnight with a heavy weight on top.
For the boozy cranberries place in a bowl, add the brandy and leave to soak overnight then fold into the clotted cream and serve with a slice of the pudding.
For an extra treat why not top your pudding with some grated white and dark chocolate?