Learning to bake with daddyPrimate: Festive Panettone Pudding

Like the Bûche de Noel, this Festive Panettone Pudding has become somewhat of an advent tradition since my dad passed away/baby was born. As I’ve said before, as soon as Christmas time rolled around after becoming a father, I felt the drive to become the most Christmas Tradition laden family on the planet. At the same time I was burying my grief over the loss of my dad in delicious holiday foods.

Ye Olde Panetonne Bread Pudding #baking @sortedfood

A post shared by Charlie (@daddyprimate) on

The good men of Sorted Food really caught my eye with their Chocolate Panettone Pudding, which I renamed Festive Panettone Pudding because, well, cranberries. I love these tart bitter little shits in everything at this time of year. They’re also the only food on the traditional North American holiday table that comes from North America. CULTURALLY APPROPRIATE. This bread-pudding style of dessert strikes me as very British Isles, too. ANCESTRALLY APPROPRIATE. And it calls for a Panettone. ADVENT APPROPRIATE. It’s a very appropriate dessert for this time of year.

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Basically, you take 8 eggs,  (4 whole, 4 extra yolks), 2 tbsp of sugar, orange zest, and cinnamon, whisk that shit right up with 250ml of cream, then rip up and dunk the panettone in it and toss it in a pan. Crush up some chocolate (whatever you have leftover from your other holiday baking) and toss a handful of fresh cranberries in it, then goosh it all up with your hands until it’s a dense, muddled mess. Then pat it down into your baking dish and let it sit for about half an hour. Once that’s done, toss it in a 400F oven for 20-25 minutes, pull it out and serve it. DELICIOUS AND EASY.

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You can even make it after the kids are in bed because it doesn’t call for a mixer. It would probably be good if you poured some booze on it too, but I’m not sure what kind would be best. Anyhow, go over to Sorted Food, watch the video, try the recipe, thank me later.

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