Panettone bread pudding

Method

• step 1

  Tip the panettone and milk into a large bowl, and beat vigorously with a wooden spoon until the panettone has fully broken down.

• step 2

  Whisk the eggs, sugar, lemon zest, half the orange zest and 2 tsp cinnamon together until well combined. Pour over the panettone mix, along with the dried fruit, and mix until evenly distributed throughout the batter. Set aside for 15 mins to soak.

• step 3

  Heat the oven to 180C/160C fan/gas 4. Generously butter a 27cm bundt tin. Stir the melted butter through the batter, then pour into the prepared tin.

• step 4

  Bake on the middle shelf of the oven for 1 hr 30-1 hr 40 mins until golden, firm to the touch and a skewer comes out clean when inserted in the pudding. Leave to cool in the tin for 5 mins, then turn out onto a wire rack and leave to cool fully.

• step 5

  Mix the icing sugar, a pinch of cinnamon and the brandy together until smooth, adding a splash more brandy if needed to create a drizzling consistency.

• step 6

  Drizzle the icing over the cooled cake and scatter over the remaining orange zest. Will keep in an airtight container in the fridge for up to five days.