Steamed Panettone Pudding with Hot Citrus Sauce
Baking and Desserts • Italian
Description
Serve the sauce hot in a warmed sauceboat. If you prepare the sauce in advance, reheat it before serving without bringing it to a boil.
Ingredients
- Panettone 20 oz
- Dried Fruits 5 oz
- Rum 5 tablespoons
- Almonds 0 oz
- Candied citrus peel 0 oz
- Oranges 2 pieces
- Lemons 3 pieces
- Granulated sugar 0 oz
- Milk 10 fl oz
- 40% Cream 5 fl oz
- Large eggs 3 pieces
- Brown Sugar 5 oz
- Water 10 fl oz
- Wheat Flour 0 oz
- Butter 0 oz
- Brandy 2 tablespoons
- Sherry 5 fl oz
Step-by-Step Guide
Step 1
Soak the dried fruits in 3 tablespoons of rum overnight.
Step 2
Grate the zest from 1 orange and 2 lemons. Finely chop the candied peel.
Step 3
Preheat the grill in the oven. Spread the almonds on a baking sheet lined with foil and toast under the grill until golden, about 2–3 minutes, watching closely to prevent burning. Remove and let cool.
Step 4
Slice the panettone into 2.5 cm thick slices and transfer to a large bowl. Add the chopped candied peel, grated zest, and dried fruits along with the remaining rum. Coarsely chop the almonds and add them to the bowl with the panettone. Mix well.
Step 5
In another bowl, combine the sugar, milk, cream, and eggs. Pour the mixture into the bowl with the panettone. Mix well again.
Step 6
Transfer the mixture to a well-greased pudding mold (1.2 liters) and press down with a spoon. Cover the top with a double layer of foil, securing it with string. Create small handles from the string to make it easier to move the mold to the steamer. Boil water in a kettle and pour it into a pot. Place it on the heat and bring to a boil. Set the steamer on top.
Step 7
Move the pudding mold to the steamer, cover with a lid, and cook for 2 hours, checking the water level and adding boiling water as needed.
Step 8
Meanwhile, make the sauce. Using a vegetable peeler, remove the zest from the lemon and orange, avoiding the white part. We will need 4 strips from each fruit measuring 5x2.5 cm. Cut the zest into thin strips. Transfer to a saucepan, cover with water, add sugar, and simmer for 15 minutes.
Step 9
Juice 1 orange and 1 lemon into a separate bowl. Mix the flour and softened butter until it forms a paste.
Step 10
After 15 minutes, add the citrus juices, rum, brandy, and sherry to the saucepan with the zest. Heat and gradually add small portions (no larger than a peanut) to the zest, stirring constantly until it becomes a smooth and thick sauce.
Step 11
Before serving, remove the foil and string from the pudding and let it sit for 5–10 minutes. Then run a knife around the inner edge of the mold, invert the pudding onto a warm plate. Drizzle with hot sauce on top and serve immediately. Place any leftover sauce alongside in a sauceboat.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!