Luckily, there is one aspect of Christmas that can't come soon enough, and that's panettone season. The smell.... The texture.... The bread and butter pudding..... So in the lead up to the festive season, here are a few thoughts from the gluttons at Eat Our Way regarding this highlight of Saturnalia. These were all purchased from the local big-name supermarket.
- Ital Traditional Panettone - This was not a great way to start the season. This spoils Christmas as much as Scrooge McGrinch and, quite frankly, it can $%$#@ my &^%$. Dry, only a faint smell and not much fruit, it completely lacked that overwhelming moist, boozy, vanilla-toasty smell that shakes you by the neck and says, "IT'S FUCKING CHRISTMAS!!!" Instead all it could offer was, "Christmas? Oh yeah, I bought you a sack of charcoal. By the way, it's your turn to take out the rubbish bins."
- Buinissomo Panettone Classico - My word, this is indeed the shizzle, as Mr S Dogg would surely attest. It looks as if Michelangelo had designed the packaging for Paris Hilton, as it comes in a cardboard Sistene Chapel of glory. Definitely better than the Ital, it offered fruit and a much more traditional panettone smell with an added citrus perfume. If anything, it erred slightly on the side of being a little too moist, so that it compressed in your mouth. All up, very good and made a truly excellent Bread and Butter Pudding.
- Bauli il Panettone - The curate's egg of a panettone; it had an excellent moist but open texture and was generous with the fruit, particularly the orange peel. It also had a lovely citrus scent which, although it was very appealing (pun intended), it lacked the overwhelming panettone aroma that the Buinissomo had. A delicious fruit bread but without that merged magic vanilla-toasty-citrus smell that makes panettone what it is.
Panettone Bread and Butter Pudding
Take the best part of a panettone and slice it thickly. Toast it lightly if you can be bothered, but it's not necessary. Butter each slice lightly and spread with a favourite preserve - we use either the quince jelly or kumquat marmalade we make.
Lay the slices in a buttered baking dish and cover with a rich custard mix - maybe 10 eggs to a litre of milk, with a few tablespoons of sugar and some vanilla.
Allow it to soak for a few minutes before putting into a slow-medium oven until its almost firm in the centre and golden on top. Serve warm or cool, but not hot.