Bread and Butter pudding

'A wonderful Jamie Oliver Christmas Bread and Butter pudding'

Ingredients:

125 g unsalted butter

4 tablespoons demerara sugar

750 g plain panettone

1 vanilla pod

300 ml light cream

300 ml semi-skimmed milk

4 free-range eggs

100 g golden caster sugar

60 g dark chocolate

60 g orange marmalade

Method:

Preheat the oven to 180°C/350°F/gas 4

Lightly grease a 28cm loose-bottomed tart tin

Crush 2 tablespoons of demerara sugar in a pestle and mortar until fine; then mix with the remaining demerara

Tip into the tart tin and shake around the edges to coat

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 length-ways 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 around 5 minutes

Meanwhile, in a large bowl, whisk the eggs and golden caster sugar for 2 minutes, or until smooth

While whisking, add the hot cream mixture to the bowl until combined, then discard the vanilla pod

Pour around 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 custard for a minute or two then layer up in the bowl adding little chunks of chocolate and small scoops of marmalade between the layers

Pour over any leftover custard, leaving it to soak in; then sprinkle with the remaining Demerara sugar

Bake for around 20-25 minutes, or until set

Allow the pudding to rest for 10 minutes, then serve with cream, custard or ice cream, all low fat of course