Cooking with Surplus…Rosie’s ‘Leftover Pudding’ Pud

Gather up the leftover panettone from the festive season and treat yourself to this delicious pud from Rosie Radford.

Rosie is a chef at Cheltenham Open Door, a charity that provides food and support to vulnerable, disadvantaged and lonely people. As well as hearty home cooked meals the charity offers showering and laundry facilities and access to outreach workers.

One of the guests said: “Open Door helped me when I first came to Cheltenham seeking accommodation. Not having to worry about food in the initial five weeks helped massively. I am hugely grateful and still come back occasionally to see familiar friends and faces and for the Sunday fry-up!”

Rosie uses surplus ingredients from FareShare and likes giving popular dishes a special twist, including this post-Christmas pud.

“Panettone is often given as a gift at Christmas, but many people don't know what to do with it and it ends up in the bin! If you still have some left over, avoid waste by making it into this tasty pudding. You can also use creams and custards in the layers. It’s delicious and it fills bellies not bins!”

FareShare and Honest Crust have teamed up to uncover the best surplus recipes from across the UK, following the launch of Honest Crusts surplus Christmas Sandwich in December 2019. Find out more about this collaboration on Honest Crust’s website.

'Leftover Pudding' Pud!

Ingredients:

• 500g loaf of panettone bread
• 50g sugar
• 150g butter
• 6 eggs
• 850ml milk or cream
• Optional: mince pies, Christmas pudding, cream, brandy custard, custard

Method

Preheat the oven to gas mark 4 (180℃, 350℉)

1. Slice the panetone into 2cm thick circles and spread each slice with butter.
2. Place the slices in an ovenproof dish (min 6cm deep, 25cm x 25cm). You may need to cut some slices to fill the gaps
3. Sprinkle the buttery slices with around 1tsp sugar per slice. If you have any leftover Christmas pudding or mince pies, crumble them up and sprinkle an even layer over the buttered slices. Repeat, making layers of buttered panettone (with crumbled mince pies and/or Christmas pud between if you like) until you run out of panettone. Your final layer should be panettone.
4. Now take 850ml total of milk/cream. If you have leftover cream, brandy custard, custard, clotted cream etc, pour it into a jug and top up with milk until you reach 850ml. Beat six eggs into the milk/cream.
5. Pour the milk/egg mixture evenly over the bread in your oven dish. Sprinkle with a couple of teaspoons of sugar.
6. If you have time, let the bread soak up the egg and milk mixture for an hour. You can make this pudding the day before and put In the fridge, covered, overnight.
7. Place on the middle shelf of the oven. Bake for around 40 minutes or until a knife comes out clean from the centre of the pudding.

Rosie’s top tip: It makes a fabulous breakfast. Cut into thick rounds, toast and spread with lots of butter!