Panettone Bread and Butter Pudding

Slice the panettone into 1.5cm slices and spread each piece with the mandarin conserve (reserving 1 tbsp of the conserve for later). Cut each slice into triangles then layer into a baking dish (around 25cm).

Heat the milk and cream together in a small saucepan over a low heat, being careful not to let it boil.

Using an electric whisk or stand mixer, whisk the sugar and eggs together until light and pale.

Slowly pour the warmed cream mixture into the mixer, whisking constantly until smooth then strain the custard into a jug.

Pour the custard over the panettone and leave to stand whilst the oven heats up to 180 c. Sprinkle over the cinnamon and demerara sugar and dot over the remaining mandarin conserve.

Bake for 30-35 minutes or until the custard has set and the top has browned.