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Name: Steamed Panettone Pudding Pt 1
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: ; from a 500g panettone cake; 1 lg Orange; 2 oz Candied peel; finely chopped; ; with a fan steamer and a; 1 2 ounces whole almonds;; 2 oz Molasses sugar; 10 fl milk; 3 lg Eggs; 2 tb Brandy; 6 oz Dried mixed fruit; soaked in; 5 fl Heavy Cream; 5 fl Medium sherry; 2 Pint/1.2 litre pudding; Grated zest 1 orange; 4 oz Caster sugar; 2 oz Unsalted butter; softened; 2 tb Rum; 3 tb Rum overnight; 1 Lemon; 1 oz Plain flour; 10 fl Water; A double pan steamer or; 3 100 g panettone cakes or the; Grated zest 2 lemons; ; lid

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INGREDIENTS

; from a 500g panettone cake
FOR ELIZA ACTONS HOT PUNCH
1 lg Orange
2 oz Candied peel; finely chopped
; with a fan steamer and a
1 2 ounces whole almonds;
2 oz Molasses sugar
10 fl milk
3 lg Eggs
2 tb Brandy
6 oz Dried mixed fruit; soaked in
5 fl Heavy Cream
5 fl Medium sherry
2 Pint/1.2 litre pudding
Grated zest 1 orange
4 oz Caster sugar
2 oz Unsalted butter; softened
2 tb Rum
FOR THE STEAMED PANETTONE PU
3 tb Rum overnight
1 Lemon
1 oz Plain flour
10 fl Water
A double pan steamer or
3 100 g panettone cakes or the
Grated zest 2 lemons
; lid

Servings

INSTRUCTIONS

1 Soak the dried mixed fruit in the rum overnight. The next day, toast the almonds. Preheat the grill to its highest setting for 10 minutes, put on foil and toast under the grill for 2-3 minutes. Be careful not to burn them. 2 When they look nicely toasted and browned on one side, turn them all over and toast the other side. Remove from the grill and leave aside to cool. 3 Cut the panettone into 2.5cm/1" chunks and put in a large mixing bowl with the candied peel, orange and lemon zests, dried fruit and any drops of rum that didnt get soaked up. Chop the almonds into thin slivers and add too. Stir well to distribute evenly. 4 In a bowl whisk the sugar, cream, milk and eggs and pour all over the panettone, giving it a good mix. Pour the mixture into the buttered pudding basin and press down to pack it in. 5 Cover the top of the pudding with a double sheet of foil about 25.5cm/10" square, tie securely with string over the top of the pudding basin and attach to each side - this will help you lift the pudding into the steamer. 6 Boil a kettle and pour the boiling water into the saucepan about half full. Put on a medium heat and, when it comes back to the boil, fit the steamer over the top. 7 Pop the pudding in, put the lid on and steam the pudding for exactly two hours. After an hour, check the water level in the saucepan and, if necessary, top it up with boiling water. 8 If you are using a fan steamer, put in enough water to just reach the steamer, and youll need to top it up two or three times. 9 For the Hot Punch Sauce: First prepare the orange and lemon zests and do this by using a potato peeler to pare off the outer zest, leaving the white pith behind. You need four strips of each zest measuring approximately 2 x 1"/5 x 2.5cm. 10 Using a sharp knife, cut the strips into very thin, needle-like shreds. Pop into a medium sized saucepan, with the sugar and water, bring everything to a slow simmer and let it simmer as gently as possible for 15 minutes. 11 While that is happening, squeeze the juice from the orange and lemon, and in a separate bowl, mix the flour and butter together to form a paste. 12 When the 15 minutes is up, add the orange and lemon juice, with the rum, brandy and sherry, and bring back up to a gentle heat. 13 Add the paste to the liquid in small, peanut sized pieces, whisking as you add them, until they have dissolved and the sauce has thickened. Serve the sauce hot in a warmed serving jub, and if you make it in advance, reheat it gently without it coming to the boil. 14 To serve the pudding, remove the foil and string, and let it stand for 5-10 minutes. Slide a palette knife all round to loosen it and turn it out onto a warmed plate. 15 Pour some hot punch sauce over the pudding and carry it to the table, with the rest of the sauce in a jug to hand round separately. continued in part 2

NOTES

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Steamed Panettone Pudding Pt 1

; from a 500g panettone cake
 FOR ELIZA ACTONS HOT PUNCH
1 lg Orange
2 oz Candied peel; finely chopped
 ; with a fan steamer and a
1 2 ounces whole almonds;
2 oz Molasses sugar
10 fl milk
3 lg Eggs
2 tb Brandy
6 oz Dried mixed fruit; soaked in
5 fl Heavy Cream
5 fl Medium sherry
2 Pint/1.2 litre pudding
 Grated zest 1 orange
4 oz Caster sugar
2 oz Unsalted butter; softened
2 tb Rum
 FOR THE STEAMED PANETTONE PU
3 tb Rum overnight
1 Lemon
1 oz Plain flour
10 fl Water
 A double pan steamer or
3 100 g panettone cakes or the
 Grated zest 2 lemons
 ; lid

1 Soak the dried mixed fruit in the rum overnight. The next day, toast the  almonds. Preheat the grill to its highest setting for 10 minutes, put on  foil and toast under the grill for 2-3 minutes. Be careful not to burn  them.    2 When they look nicely toasted and browned on one side, turn them all over  and toast the other side. Remove from the grill and leave aside to cool.    3 Cut the panettone into 2.5cm/1" chunks and put in a large mixing bowl  with the candied peel, orange and lemon zests, dried fruit and any drops of  rum that didnt get soaked up. Chop the almonds into thin slivers and add  too. Stir well to distribute evenly.    4 In a bowl whisk the sugar, cream, milk and eggs and pour all over the  panettone, giving it a good mix. Pour the mixture into the buttered pudding  basin and press down to pack it in.    5 Cover the top of the pudding with a double sheet of foil about 25.5cm/10"  square, tie securely with string over the top of the pudding basin and  attach to each side - this will help you lift the pudding into the steamer.    6 Boil a kettle and pour the boiling water into the saucepan about half  full. Put on a medium heat and, when it comes back to the boil, fit the  steamer over the top.    7 Pop the pudding in, put the lid on and steam the pudding for exactly two  hours. After an hour, check the water level in the saucepan and, if  necessary, top it up with boiling water.    8 If you are using a fan steamer, put in enough water to just reach the  steamer, and youll need to top it up two or three times.    9 For the Hot Punch Sauce: First prepare the orange and lemon zests and do  this by using a potato peeler to pare off the outer zest, leaving the white  pith behind. You need four strips of each zest measuring approximately 2 x  1"/5 x 2.5cm.    10 Using a sharp knife, cut the strips into very thin, needle-like shreds.  Pop into a medium sized saucepan, with the sugar and water, bring  everything to a slow simmer and let it simmer as gently as possible for 15  minutes.    11 While that is happening, squeeze the juice from the orange and lemon,  and in a separate bowl, mix the flour and butter together to form a paste.    12 When the 15 minutes is up, add the orange and lemon juice, with the rum,  brandy and sherry, and bring back up to a gentle heat.    13 Add the paste to the liquid in small, peanut sized pieces, whisking as  you add them, until they have dissolved and the sauce has thickened. Serve  the sauce hot in a warmed serving jub, and if you make it in advance,  reheat it gently without it coming to the boil.    14 To serve the pudding, remove the foil and string, and let it stand for  5-10 minutes. Slide a palette knife all round to loosen it and turn it out  onto a warmed plate.    15 Pour some hot punch sauce over the pudding and carry it to the table,  with the rest of the sauce in a jug to hand round separately.        continued in part 2

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Nutrition

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Serving Size: 1 Serving (460g)
Recipe Makes: 6 servings

Calories: 726
Calories from Fat: 464 (64%)

Amt Per Serving		% DV

	Total Fat 51.6g	69 %
	Saturated Fat 28.2g	141 %
	Monounsaturated Fat 16g
	Polyunsanturated Fat 3.2g
Cholesterol 673.9mg		207 %
Sodium 259.5mg		9 %
Potassium 609.9mg		16 %
Total Carbohydrate 43.4g		13 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 41.9g
Protein 22g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 726

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