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125 g unsalted butter, plus extra for greasing
1kg plain panettone
1 vanilla pod
300 ml double cream
300 ml whole milk
5 large free-range eggs
50 g caster sugar
60 g quality dark chocolate (85%)
60 g bitter orange marmalade
optional; leftover fruit mince tarts
Preheat the oven to 180°C. Lightly grease a 28cm loose-bottomed tart tin. Slice the edges off the panettone in strips and use them to line the base and sides of the tart tin, pressing down hard to compact and create a pastry-like shell. We used some stale fruit mince tarts to add extra flavour, simply scrape out the fruit mixture, reserve mixture and discard the stale pastry cases.
Halve the vanilla pod lengthways and scrape out the seeds, then put both the seeds and pod into a pan on a medium heat along with the cream, milk and butter and simmer for 5 minutes or until the butter has melted. Meanwhile, in a large bowl, whisk the eggs and caster sugar for 2 minutes, or until smooth. Whisking constantly, slowly add the hot cream mixture to the bowl until combined, then discard the vanilla pod.
To assemble, pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes. Meanwhile, tear up all the remaining panettone into rough chunks, soak them in the bowl of remaining custard for a minute or two, then layer up in the tart form, adding little chunks of chocolate and dollops of marmalade and fruit mince mixture (if using) between the layers. Pour over any leftover custard, leaving it to soak in if necessary. Bake for around 25 minutes or until set. Allow the pudding to rest for 10 minutes, then serve with cream, custard or ice cream.