Ingredients

• 1 x 1kg Chocolate Orange Panettone
• Unsalted butter, at room temperature
• 500ml double cream
• 150g caster sugar
• 6 large Cowdray eggs
• 1 teaspoon of Vanilla extract
• 1 orange, zested
• 100g dark chocolate, finely chopped
• Cowdray Seville Orange Marmalade, to glaze

Method

1. Slice your panettone into generous thick slices and slather each side with a thin layer of unsalted butter. Arrange in a greased shallow ovenproof dish.
2. In a bowl, whisk the eggs, sugar, and vanilla extract with orange zest together until smooth.
3. Meanwhile in a medium saucepan, bring the double cream and milk to just below boiling point.
4. Pour the hot cream onto the egg mixture and whisk together quickly to prevent lumps from forming.
5. Pour over the panettone slices and leave to soak for a few hours or preferably overnight.
6. When ready to bake, preheat oven to 150c. Sprinkle over the dark chocolate and place the dish in a roasting tin with water filled up to a third of the dish. Cook for 40 minutes or until golden on top and set.
7. For the glaze mix 2 tablespoons of Cowdray Seville Orange Marmalade with 1 tablespoon of boiling water, and generously brush over the pudding while still warm.
8. Serve and enjoy.