2 slices of pannetone (preferably stale), cut into roughly10cm squares
3 ripe plums, peeled with stones removed and cut into chunks
A few dessert spoons of mascarpone cheese
1 teaspoon of ciinnamon
2 teaspoons of caster sugar
2 medium eggs, beaten together with a 1 of your teaspoons of caster sugar
Water to pour into the pan of plums
Large knob of butter
preparation 5 mins • you cook for 12 mins •
Watch a 30 second preview of my cook-along video below
This pudding is rich, indulgent and tastes of Christmas. Sweetly battered pannetone topped with a cinnamon plum compote. Add a dollop of fresh mascarpone on top and you have a dessert that's perfect for the festive season and is a great alternative to Christmas pudding. This is a two part recipe. In part one we start cooking the plums. In part two we make the french toast and serve.
Large frying pan
Dinner plate to put the egg mix on
Small saucepan for the plums
Palate knife or fish slice to turn the pannetone
Before you start, have the plums chopped and ready and put a small saucepan on the hob. Now click here!
Before you start, pour the beaten eggs onto a plate next to the hob. Have the pannetone slices ready and the mascarpone out of the fridge. Put your frying pan on the hob on a high heat and click here!