Butterin’ the Golden Bread (Pandoro)

3 Jul
2012

cooking, baking, recipe, vintage, lady

I have a problem…

It all started when there was a sale on. I’m not talking about clothing here. That in itself is another problem as I am far too skilled at shopping. Sigh.

My problem is that a significant amount of pandoro was on sale and I purchased far too much (pandoro is a traditional Italian cake without candied fruit and sultanas, normally eaten at Christmas). Now I have had to find alternative means of consuming it, lest I become tired of pandoro and tea for breakfast. 

The good news is I came up with a damn fine solution. I have made this adapted recipe twice in one week. That means it’s ridiculously tasty. Steal it. Share it with your friends because that’s exactly what I’m doing.

THANKS, DONNA HAY!

Marmalade Pandoro and Butter Pudding

dessert, ingredients, recipe

Ingredients

500g Pandoro

1/3 cup bitter orange marmalade (alternatively one time I used a gelatine produced using Moscato grapes for a more delicate taste)

3 cups milk

3 eggs

1/2 cup sugar

1 teaspoon vanilla extract

sugar, extra, for sprinkling

Method

Preheat the oven to 160’C. Cut the pandoro into 2cm thick slices, then again into thick strips. Spread one side of each with butter and place in an ovenproof dish. Make sure this dish can fit into a tray that can be filled with water to cover halfway up the dish. Depending on the shape/size of your dish, you may end up layering more than twice. As you are putting the buttered side pandoro down into the dish, spread the other side with the bitter orange marmalade. I suggest looking for one that has a higher percentage of orange. The one I used had 47% versus the majority of brands which have a mere 25%. Sandwich the slices of pandoro together making a rough lattice pattern in the dish.

Place the milk, eggs, sugar and vanilla in a bowl and whisk to combine. Pour over the pandoro lattice and allow to stand for 3 minutes. Sprinkle over some extra sugar and place the dish in a baking tray. Pour in enough hot water to come halfway up the side of the dish and bake for 1 hour and 5 minutes or until the pudding is set. Allow to stand for 5 minutes and serve warm. Serves 6.

Enjoy with a cup of strong tea or a delicious glass of dessert wine à la Passito di Pantelleria from Sicily.

dessert

One Response to “Butterin’ the Golden Bread (Pandoro)”

  1. Marisa Raniolo Wilkins July 3, 2012 at 8:22 AM #

    It certainly isn’t Easter or Christmas!!( Pandoro, Panettone)
    Must be a winter thing!
    http://allthingssicilianandmore.blogspot.com.au/2012/06/budino-di-pane-italian-version-of-bread.html

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