80g dark chocolate chips
finely grated zest of one large orange
3 large eggs
40g caster sugar
125ml double cream
500ml full fat milk
4 tsp demerara sugar
- Preheat the oven to 180C/160Fan/350F/Gas mark 4.
- Lightly butter a deep square or oval ovenproof dish.
- Cut the panettone slices in half and arrange the bread in the dish.
- Scatter over the chocolate chips and orange zest.
- Whisk together the eggs, sugar, cream and milk in a large jug.
- Pour all over the bread.
- Leave to soak for around 20 minutes to allow the panettone to soak up the liquid.
- Sprinkle over the demerara sugar
- Bake for 45-50 minutes or until the custard has set and has a slight wobble.
- If the top of the pudding looks like it is beginning to burn, cover the top with foil.
