Neven Maguire's Panettone & Chocolate Pudding

INGREDIENTS

• 1 Muzzi Panettone Classico (750g)
• 30g Butter, softened, plus extra for greasing
• 1 Pack Simply Better Colombian Dark Chocolate, finely chopped
• 2 Tbsp Caster Sugar
• 1 Tsp Ground Cinnamon
• 1 Carton Simply Better Single Source Irish Jersey Cream
• 250ml Simply Better Irish Jersey Whole Milk
• 3 Simply Better Free Range Irish Corn Fed Eggs
• Icing Sugar, to dust

METHOD

1. Preheat the oven to 180°C (350°F/Gas Mark 4). Using a serrated knife cut the Panettone into 9 slices, discarding the ends. Spread with the butter and then cut each slice into two triangles.
2. Lay half of the Panettone triangles over the base of a buttered baking dish. Sprinkle over half of the chocolate, then cover with the rest of the triangles, spread-side up, in a slightly overlapping layer. Scatter over the rest of the chocolate.
3. Whisk the sugar and cinnamon into the cream in a bowl and then whisk in the milk and eggs. Pour it over the Panettone and gently push down the top layer into the liquid so it soaks up all the eggy mixture. Leave for about 5 minutes to settle for up to 2 days is fine covered with cling film in the fridge.
4. Put the dish in a small deep roasting tin and pour enough just boiled water into the tin to come halfway up the side of the dish. Bake for 30 minutes until puffed up and golden. Remove from the oven and leave to rest for a few minutes, then serve warm dusted with the icing sugar.