Ingredients

Step by step

1. Two days ahead, cut the panettone into slices that will fit a 900g loaf tin (about 9cm x 20cm base measurement), and leave to dry overnight on a wire rack (at a pinch, do this first thing on the day before serving and leave to dry for 6 hours).
2. Next day, line the tin with baking paper, with excess paper hanging over both sides. Preheat the oven to 170°C, fan 150°C, gas 3½.
3. Scrape the seeds from the vanilla pod and put into a pan with the cream, milk and a pinch of salt. Bring to a simmer. Meanwhile, combine the sugar and egg yolks in a mixing bowl until smooth.
4. Gradually pour the hot cream mixture over the yolks, whisking all the time. Clean out the pan, then strain the mixture back in through a fine sieve. Cook, stirring constantly, until the custard has thickened slightly. Add a ladleful of the mixture to the loaf tin then add slices of panettone in layers (trimming and patchworking to fit), adding a ladle of custard in between each layer. Continue until all the panettone and custard are used up. Sprinkle with the demerara and bake for 40 minutes, or until golden and almost set (the pudding should have a slight wobble).
5. Remove from the oven and cool in the tin. Once cool, fold the excess lining paper over the top of the tin and place another loaf tin or a piece of cardboard on top, then weigh down with tins of beans or similar. Chill overnight.
6. Remove the pressed pudding from the tin; release with a knife then pull the paper and it should drop out. Discard the paper and cut into 6 chunky slices. Set aside on a plate to come up to room temperature (pop any that you don’t need now back in the fridge; see ‘Get ahead’ above).
7. For the orange and bay custard, place the milk in a pan with the pared orange zest and bay leaf. Bring to a simmer then cover the pan, remove from the heat and leave to infuse for at least 30 minutes. Discard the zest and bay leaf, and gradually whisk the custard into the infused milk. Add a little more milk if needed; you want a thin pouring consistency. Chill until needed, or serve at room temperature if you prefer.
8. To serve, preheat the oven to 180°C, fan 160°C, gas 4. Melt the butter in a large frying pan over a medium heat. Once foaming, stir in the sugar and cook for 1 minute; don’t worry if it looks clumpy. Add the slices of pudding and cook for 2-3 minutes on each side until golden and caramelised. Transfer to a lined baking tray and place in the oven for a final 5 minutes to heat through fully.
9. Place a slice of pudding (1 per person) into a warm bowl, then add the orange custard on the side and a scoop of vanilla ice cream on top.