JAMIE OLIVER'S PANETTONE PUDDING TART
Provided by The Clever Carrot
Time 1h
Number Of Ingredients 21
Steps:
- Preheat your oven to 350 F. Wrap the tart pan in aluminum foil. Grab a rimmed baking sheet.
- Grease the tart pan with butter. Bash 2 tbsp. of Turbinado sugar in a pestle and mortar, then mix back with the remaining sugar. Add the sugar to the pan, shaking it around to coat.
- Slice the sides off the panettone using a serrated bread knife. Use these pieces to line the bottom and the sides of the tart pan. Press together gently to compact. Cut the rest of the panettone into large cubes for the filling.
- For the custard, slice the vanilla bean in half lengthwise. Use the back of a knife to scrape out the seeds. Place the vanilla into a pot with the milk, creme fraiche, and butter. Simmer until the butter has melted. Remove from the heat.
- In a large bowl, whisk the eggs and sugar together until smooth. Whisking constantly, slowly pour the warm milk mixture into the eggs. Do this a little at a time so the eggs do not scramble. Remove the vanilla bean.
- Pour 1/3 of the custard mixture into the base of the tart to soak. Add the rest of the bread cubes to the custard and soak briefly, about 30 seconds to one minute.
- To assemble, layer the bread with dollops of marmalade and chocolate chips tucked in between. Don't worry if it's not precise! The idea is to achieve a range of textures.
- Place the tart onto a rimmed baking sheet. Sprinkle the top with the remaining Turbinado sugar.
- Bake in the center of the oven for about 25-30 minutes. The tart is ready when puffed and golden brown.
- Let the tart rest for 10 minutes before serving. Remove from the tin and cut into slices. Serve with whipped cream, powdered sugar, or ice cream and berries.
BONKERS BREAD & BUTTER PANETTONE PUDDING TART
We all know we love bread and butter pudding, but it's time for a change - this version is super-fun
Provided by Jamie Oliver
Categories Desserts Jamie's Comfort Food Christmas Dinner Party Thanksgiving Bread
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 28cm loose-bottomed tart tin.
- Bash 2 tablespoons of demerara sugar in a pestle and mortar until fine, then mix with the remaining demerara so you have a range of textures. Tip into the tart tin and shake around to coat. Tap gently, then tip any excess back into the mortar for later.
- Slice the edges off the panettone in strips and use them to line the base and sides of the tart tin, pressing down hard to compact and create a pastry-like shell.
- Halve the vanilla pod lengthways and scrape out the seeds, then put both the seeds and pod into a pan on a medium heat along with the cream, milk and butter, and simmer for 5 minutes or until the butter has melted.
- Meanwhile, in a large bowl, whisk the eggs and golden caster sugar for 2 minutes, or until smooth. Whisking constantly, add the hot cream mixture to the bowl until combined, then discard the vanilla pod.
- Now it's time to build this crazy comfort pudding. Pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes.
- Tear up all the remaining panettone into rough chunks, soak them in the bowl of creamy custard for a minute or two (the more it sucks up, the better!), then layer up in the shell you've created, snapping up and adding little chunks of chocolate and dollops of marmalade between the layers - there's no need to be neat about it, you want a range of heights, saturation and textures.
- Pour over any leftover custard, leaving it to soak in if necessary, then sprinkle with the remaining demerara sugar.
- Bake for around 25 minutes, or until set. Allow the pudding to rest for 10 minutes, then serve with cream, custard or ice cream, if you like - it's delicious cold, too, if you've got any leftovers!
Nutrition Facts : Calories 548 calories, Fat 34.9 g fat, SaturatedFat 17.9 g saturated fat, Protein 9.0 g protein, Carbohydrate 50.9 g carbohydrate, Sugar 29.4 g sugar, Sodium 0.4 g salt, Fiber 2.4 g fibre
BANANA PANETTONE PUDDING
Provided by Jamie Oliver
Categories Desserts Christmas Puddings & desserts
Yield 12
Number Of Ingredients 14
Steps:
- This works great as a stand-alone recipe, but also as a component in Jamie's Celebration Roast from Together - see the full collection of menus here.
- ON THE DAY In a large mixing bowl, mash 50g of butter with a pinch of cinnamon, 50g of sugar and the vanilla paste. Crack in the eggs, squeeze in the clementine juice, add the milk and whisk together. At this point, you could add a splash of smooth whisky, brandy or golden rum, if you wish. Peel, finely slice and add the bananas, destone, finely chop and add the dates, randomly tear in the panettone, and mix it all together really well. Grease a shallow baking dish (25cm diameter) with a little butter, pour in the mixture, sprinkle over the almonds and a pinch of cinnamon, then cover and refrigerate until needed.
- TO SERVE Preheat the oven to 180°C/350°F/gas 4. Bake the pudding for 40 minutes, or until golden and bubbling, then leave to rest for 10 minutes while you make the sauce. Put the remaining 150g of sugar into a small non-stick frying pan with 50ml of water. Place on a medium heat and let the sugar melt until you have a chestnut brown caramel, swirling the pan occasionally - don't be tempted to touch it. Stand back and whisk in the cream until smooth and combined - it will bubble vigorously - then whisk in the remaining 15g of butter. Either pour the sauce over the pudding, or carefully decant it into a cute jug, for pouring at the table. Great with vanilla ice cream, if you so wish.
Nutrition Facts : Calories 363 calories, Fat 13.8 g fat, SaturatedFat 8 g saturated fat, Protein 7.7 g protein, Carbohydrate 53.8 g carbohydrate, Sugar 40.8 g sugar, Sodium 0.4 g salt, Fiber 1.3 g fibre
PANETTONE BREAD AND BUTTER PUDDING
Steps:
- To start the custard base, bring the milk and cream just to a boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest. Whisk the eggs with the sugar until pale. Add the milk and cream and remove the vanilla.
- Preheat the oven to 325 degrees F (160 degrees C/Gas 3).
- Dip each slice of panettone into the custard and pile into a buttered baking dish. Pour the remaining custard slowly over the bread, place the dish in a roasting pan and fill halfway with hot water. Sprinkle with the icing sugar and bake for about 45 minutes. When cooked, it will have a slight crust on top, but will still be slightly wobbly inside.
More about "jamie olivers panettone pudding tart food"
JAMIE OLIVER'S CRACKING CHRISTMAS: BONKERS BREAD & BUTTER ...
From cbc.ca
- Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a 28 cm loose-bottomed tart tin. Bash 2 tablespoons of demerara sugar in a pestle and mortar until fine, then mix with the remaining demerara so you have a range of textures. Tip into the tart tin and shake around to coat. Tap gently, then tip any excess back into the mortar for later. Slice the edges off the panettone in strips and use them to line the base and sides of the tart tin, pressing down hard to compact and create a pastry-like shell.
- Halve the vanilla pod lengthways and scrape out the seeds, then put both seeds and pod into a pan on a medium heat, along with the cream, milk and butter, and simmer for 5 minutes, or until the butter has melted. Meanwhile, in a large bowl, whisk the eggs and golden caster sugar for 2 minutes, or until smooth. Whisking constantly, add the hot cream mixture to the bowl until combined, then discard the vanilla pod.
- Now it’s time to build this crazy comfort pudding. Pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes. Meanwhile, tear up all the remaining panettone into rough chunks, soak them in the bowl of creamy custard for a minute or two (the more it sucks in, the better!), then layer up in the shell you’ve created, snapping up and adding little chunks of chocolate and dollops of marmalade between the layers — there’s no need to be neat about it, you want a range of heights, saturation and textures. Pour over any leftover custard, leaving it to soak in if necessary, then sprinkle with the remaining demerara sugar. Bake for around 25 minutes, or until set. Allow the pudding to rest for 10 minutes, then serve with cream, custard or ice cream, if you like — it’s delicious cold too, if you’ve got any leftovers!
JAMIE OLIVER’S PANETTONE PUDDING TART (THE CLEVER CARROT ...
From pinterest.com
JAMIE OLIVER'S PANETTONE PUDDING TART BY THECLEVERCARROT ...
From thefeedfeed.com
JAMIE OLIVER 5 INGREDIENTS PUDDING RECIPES - VIEW COOKING ...
From jenpros.com
PANETTONE PUDDING JAMIE OLIVER - ALL INFORMATION ABOUT ...
From therecipes.info
JAMIE OLIVER'S PANETTONE PUDDING TART - THE CLEVER CARROT ...
JAMIE OLIVER'S PANETTONE PUDDING TART - THE CLEVER CARROT ...
From pinterest.com
RECIPES ARCHIVES - PAGE 16 OF 37 - THE CLEVER CARROT
From theclevercarrot.com
BONKERS BREAD & BUTTER PANETTONE PUDDING TART | CHOCOLATE ...
From mastercook.com
PANETTONE FRENCH TOAST RECIPE JAMIE OLIVER | SANTE BLOG
From santeesthetic.com
JAMIE OLIVER’S PANETTONE PUDDING TART (THE CLEVER CARROT ...
From pinterest.co.uk
JAMIE OLIVER’S PANETTONE PUDDING TART (THE CLEVER CARROT ...
From pinterest.co.uk
JAMIE OLIVER COOKS HIS PANETTONE PUDDING TART | THIS ...
From youtube.com
10 BEST PANETTONE DESSERT RECIPES - YUMMLY
From yummly.co.uk
BONKERS BREAD AND BUTTER PANETTONE PUDDING TART | THIS MORNING
From itv.com
PANETTONE PUDDING WITH BLUEBERRIES RECIPE - FOOD NEWS
From foodnewsnews.com
JAMIE OLIVER BREAD & BUTTER PUDDING | ALTERNATIVE ...
From thehappyfoodie.co.uk
JAMIE OLIVER | RECIPES - CBC
From cbc.ca
RECIPE OF JAMIE OLIVER PANETTONE TART | THE DELICIOUS MENU
From deliciousmenu.netlify.app
JAMIE OLIVER’S PANETTONE BREAD PUDDING - TWIGG STUDIOS
From twiggstudios.com
BREAD AND BUTTER PANETTONE PUDDING TART - SOUL SPICES KITCHEN
From anjalinachugani.com
JAMIE OLIVER CUSTARD TART RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
JAMIE OLIVER - BREAD & BUTTER PANETTONE PUDDING TART ...
From facebook.com
PANETTONE PUDDING NIGELLA : JAMIE OLIVER | RECIPES ...
From kitchenamberiwil.thetabaco.com
PANETTONE BREAD PUDDING JAMIE OLIVER - JPALTD.COM
From jpaltd.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love