250g Panettone cut into wedges
150ml double cream
225ml of Milk
1 tsp vanilla
2 tbsp castor sugar
2 tbsp Henry Langdon Pure Cocoa
Pre-heat the oven to 160°C. Grease a baking dish (approximately 900ml) with butter.
With the remaining butter, place the butter on the panettone wedges. Cut the panettone wedges in half and place the in the baking tray, butter side up.
In a medium mixing bowl, place the two eggs and whisk. Add 150ml of double cream and 225ml of milk.
Whisk in the vanilla extract, Henry Langdon Pure Cocoa, and caster sugar. Pure mixture over the panettone in the baking dish.
Place the baking dish in a larger roasting tray, with 2 cm of water around the baking tray also. Bake for 30 minutes, check that the pudding has set and slightly brown on the top.
Place back in the oven if needed to cook more. Serve!
Note: Serve with fresh berries and dust with icing sugar for added deliciousness