Panettone pudding

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1. 1
   Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml/1½ pint shallow baking dish with a little of the 50g butter.
2. 2
   Cut 250g panettone into wedges, leaving the crusts on.
3. 3
   Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
4. 4
   In a bowl, whisk together 2 eggs, 142ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.
5. 5
   Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.
6. 6
   Dust with icing sugar and serve with spoonfuls of whipped cream.