Every now and then you come across recipes for left over wine. What is that? Left over wine? Never heard of it–not in our house any way. Left over Pannetone? Oh yes, that we have–one that was actually 2 years –yes, I kid you not–old. What to do with it? Then we came across Jamie Oliver’s recipe and voila–a totally delicious, not overly sweet, but oh so satisfying twist on an old classic. And the Pannetone was perfectly alright–been sealed and in a dark corner all that time. Just needed double the milk. Works very well with hot cross buns or croissants I should think but haven’t tried it– just eat them too quickly–experiment. We had ours with superb Ratafia from Haute Cabriere–what a treat!


What a treat!



  • 500g stale Pannetone
  • 500g mixed dried fruit  – candied orange peel or lemon peel
  • 85g mixed peel
  • 1½ tbsp mixed spice
  • 600ml milk
  • 2 large eggs, beaten
  • 140g light muscovado sugar
  • zest 1 lemon (optional)
  • 100g butter, melted
  • 2 tbsp demerara sugar

The smell permeated the house


  • STEP 1

Break up or slice 500g Pannetone into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.

  • STEP 2

Pour in 600ml milk, then use your fingers to mix everything well. Allow to soak up all the liquid. Do not squeeze the solids.

  • STEP 3

Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Set aside for 15 mins to soak.

  • STEP 4

Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).

  • STEP 5

Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.

  • STEP 6

Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.