A rich dessert of panettone cooked in a vanilla custard with Marsala soaked raisins. Served with a dollop of Cornish clotted cream.
Preheat the oven to 140'C.
Grease a individual ramekins with softened butter.
Soak the raisins in the marsala for 15 minutes.
Cut the panettone into thick slices. Butter both sides of the panettone.
Scrape the seeds from the vanilla pod and discard the pod. Add the seeds to the milk and double cream.
Whisk together the eggs and the sugar and gradually add the milk and cream.
Arrange the panettone in the ramekins making sure that each slice overlaps the previous one.
Sprinkle over the raisins and drizzle on any remaining marsala.
Pour on the custard mix and allow it to soak into the panettone for a few minutes.
Half fill a large baking tray with boiling water (bain marie) and place the ramekins inside the bain marie. Make sure the water comes half way up the side of the ramekins.
Cook in the oven for 15-20 minutes or until the custard is set.
Allow to cool for 5 minutes and serve with a dusting of icing sugar and a dollop of clotted cream.
«Traditionally this dessert is made with stale bread. Pannetone provides an indulgent alternative. Try it with brioche and change the alcohol to Brandy for a real treat.»