Cherry & Chocolate Panettone Pudding …

… aka Winter Pudding!

Cherry & Chocolate Panettone Pudding

1 x 750g Panettone Chocolate -

with chocolate chips and chocolate cream

running through

480g dark sweet cherries – available in the freezer

aisle at Sainsbury's - £2 – defrosted- reserve the juices

1 x 370g jar of cherry conserve

or

1 x 410g Black Cherry Pie filling – available

from larger supermarkets

You'll need :

1 litre (1&¾ pt) basin.

A plain sided cutter slightly larger than the base of the basin.

Cling film

For the size of basin given, you will need approximately 10 slices of cake cut into 1cm slices – remove the crusts.

Line the basin with cling film ensuring that it overlaps the basin and a major tip – oil the basin before you line it – the cling film will stay where it's put and when it comes to turning out your pud it will comply!

Cut out a circle of cake for the base and place it in the basin. Line the rest of the basin – I overlap each piece of cake – but it's whatever you'd prefer.

 Panettone is great to work with - do not be afraid of it! If the cake tears you can patch easily – it's a kind product.