HOW TO MAKE PANETTONE AND CLEMENTINE BREAD AND BUTTER PUDDING	FOOD & COOKING ARTICLE

Anthony Worrall Thompson demonstrates
. . . how to make Panettone and Clementine Bread and Butter Pudding

Thursday 15th May 2008 sees Celebrity Chef Antony Worrall Thompson launch his new cookbook The Sweet Life: 101 Indulgent Recipes with Less Sugar which contains 101 dessert recipes for the health conscious.

With eight chapters dedicated to desserts, jams and spreads, the book is aimed at those who have a sweet tooth but want to maintain a healthy diet, as all recipes use a low calorie sweetener as an alternative to sugar.

Antony decided to focus on puddings for his latest cookbook when he was told to cut down his sugar intake after being diagnosed with a pre-diabetic condition. As a result he took a look at his diet and found new ways of enjoying sweet treats without using sugar as an ingredient.

Antony chose to team up with his good friend Melinda Messenger on this book to gain a mum's input into The Sweet Life. Melinda has contributed eight of her favourite recipes to the book, including bakewell tarts and carrot cake muffins.

To order a copy of The Sweet Life: 101 Indulgent Recipes with Less Sugar by Antony Worrall Thompson from Amazon - click here

PANETTONE AND CLEMENTINE BREAD AND BUTTER PUDDING RECIPE

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Ingredients for Bread and Butter Pudding

40g butter
6 slices (about 350g) panettone or light fruit bread
3 clementines, peeled and thinly sliced
3 eggs
600ml semi-skimmed milk
150ml single cream
3 tablespoons Splenda granulated sweetener (see below)
1 teaspoon vanilla extract
pinch of ground nutmeg

How to make Bread and Butter Pudding

Try this classic favourite with a twist - made with Italian panettone or light fruit bread and sliced clementines. It's truly delicious.

• Use a little of the butter to grease a 1.5 litre baking dish. Spread the remaining butter over the slices of panettone or fruit bread. Cut them into triangles, then lay them in the dish, overlapping them to fit. Tuck the clementine slices in amongst the bread.

• Beat together the eggs, milk, single cream, sweetener and vanilla extract. Pour into the dish, over the bread. Cover with clingfilm and leave for at least 30 minutes. If you want to cook the pudding later, refrigerate until required.

• Preheat the oven to 180°C / 350°F / gas mark 4.

• Sprinkle the surface of the pudding with the ground nutmeg. Bake in the oven for 30-35 minutes until puffed up and golden brown. Cool for a few minutes, then serve.

Serves 6

To order a copy of The Sweet Life: 101 Indulgent Recipes with Less Sugar by Antony Worrall Thompson from Amazon - click here

Published 15 may 2008

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