1litre oven proof pudding basin
350g pannetone chopped into chunks
1large handful of dried cranberries
1large handful chopped pecans
Around 10 mini toblerones (100g) chopped
150 double cream
150 milk
80g dark chocolate
1tbs crème fraiche
1tsp vanilla extract
3 medium - large eggs
A little orange zest ( optional)
Icing sugar for dusting
Generously Butter your pudding basin.
In a bowl mix the pannetone nuts and chocolate together. In a saucepan warm the cream and milk add the dark chocolate stirring so it blends and add the Vanilla extract, zest and crème fraiche. Allow to cool then whisk in the 3 eggs and stir into the pannetone mixture.
Gently pour into the basin, stand in a roasting tray with some water in the bottom and bake @200 for 30- 40mins until completely set ( if you're worried about the top catching cut a round of foil or baking paper and sit loosely on top .)
Allow to cool slightly, turn onto a plate sprinkle with icing sugar and decorate with edible holly decorations - serve with brandy cream or custard .
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