Theo Randall’s baked panettone recipe

“Panettone is a sweet bread originating from Milan that is eaten around Christmas time,” says author and chef Theo Randall.

“You can find them everywhere, but always go to an Italian deli for the best-quality panettone.

“It comes in all flavours these days, but the traditional recipe is my favourite.

“This is surprisingly easy to make and takes very little time to prepare. A perfect alternative to Christmas pudding.”

Panettone al forno (baked panettone)

Ingredients:
(Serves 8)

25g unsalted butter
500g panettone, cut into 2cm thick slices
3 eggs
75g caster sugar
Seeds from 1 vanilla pod (bean)
250ml milk
175ml double cream

To serve:
Vanilla gelato
Amaretto or Frangelico

Method:

1. Preheat the oven to 160°C fan/180°C/350°F/Gas mark four.

2. Grease an earthenware baking dish with the butter.

3. Lightly toast the panettone until it has a little colour. You can do this in a toaster or under the grill.

4. Layer the toasted panettone in the buttered oven dish, overlapping each slice.

5. In a large bowl, whisk the eggs and sugar together so the sugar dissolves, then add the vanilla seeds, milk and cream. Whisk well until everything is combined.

6. Pour over the toasted panettone and place the dish in a roasting tin, then half-fill the tin with hot water. Place the tin in the oven and cook for 25 minutes until the creamy custard is just set.

7. Take out of the oven and leave to cool a little, then serve warm with some very good vanilla gelato and a dash of amaretto or Frangelico.

The Italian Table by Theo Randall is published by Quadrille, priced at £28. Photography by Lizzie Mayson. Available June 4.