I LOVE CHRISTMAS!

We pretty much did 5 party nights in a row, starting on the 23rd with the wonderful relaxed evening hosted by the Lees,  a great traditional we have enjoyed most years for the past 7 years or so. I took a Panettone Bread and Butter pudding, which I repeated on Christmas Day, luckily to a different crowd and Alan was sworn not to  let on! This recipe, like the best of them, has evolved over the years.  I had cut the starting point out of the London Sunday Times a long while ago.  The column was written by Elizabeth David and she said she had adapted the recipe from Anton Mosiman, now brought to you with my  updates.............

I am not a big fan of Panettone but had received one as a gift and was wondering what to do with it and the best, in my humble opinion, bread and butter pudding was born!  Use the recipe link above but substitute the rolls for panettone; once you have poured the custard around the bread leave it to soak for about half an hour (this was Ms David's suggestion and I'm sticking with it) before cooking. I have never done the pressing down part after 30 mins either, this is a very forgiving recipe, don't fuss over it, it is always delicious! Serve with a rum butter sauce:

Combine in a small saucepan, on medium heat:

• Half stick of butter (2ozs)
• quarter cup of brown sugar (any sugar is fine!)
• half cup of heavy or whipping cream

when butter has melted remove from heat and add

• 4 TBSPS dark rum.  

Reheat gently before serving.
This pudding is best served warm, or at least room temperature, not cold. I would not recommend heating in the microwave as you will overcook the custard.  I usually put back into  a warm oven for about 20 mins before serving.