PANETTONE AND BUTTER PUDDING 1kg panettone 90g butter, softened 3 cups milk 300ml cream 1/2 cup sugar 5cm piece vanilla bean, split 2 egg yolks 3 eggs 1/4 cup apricot jam 1 tablespoon Grand Marinier Preheat oven to moderately slow. Grease deep 23cm round cake pan, line base and side with baking paper.

Halve panettone lengthways, reserve half for another use. Halve lengthways again, then crossways into 1.5cm slices. Toast panettone lightly on both sides; spread one side with butter while still warm. Slightly overlap the slices around sides of prepared pan; layer remaining slices in center.

Combine milk, cream, sugar and vanilla bean in medium saucepan; stir over heat until mixture comes to a boil. Strain into a jug. Cover; cool 10 minutes.

Whisk egg yolks and eggs in medium bowl until combined, then whisk in milk mixture. Pour the custard over the bread in pan. Place the cake pan in a baking dish, add enough boiling water to come halfway up side of pan.

Bake, uncovered, in moderately slow oven about 1 1/4 hours or until set in center. Remove pan from water; stand 30 minutes before turning out.

Brush combined jam and liqueur over warm pudding.

Serves 8.

Per serving: Fat: 48.7g, Calories: 740.

[Cafe Cakes, The Australian Women's Weekly]