Panettone Pudding

To prepare the panettone pudding, start by cutting the panettone 1 into cubes of about an inch 2, then sprinkle them with white rum 3,

stir with a spoon 4 and cover with plastic wrap, letting it rest for 15 minutes, the pieces will soak up nicely without drying out in the air 5. In the meantime, proceed to prepare the custard: pour the milk into a saucepan, turn on the heat to medium, and let it come close to boiling, then turn it off and let it cool for a few minutes 6.

In a bowl, combine the sugar with the egg yolks 7 and beat for a few moments with a whisk until you get a homogeneous mixture 8, then pour in the now lukewarm milk to dilute (if you prefer, use a ladle to avoid dirtying the work surface) 9.

Whisk gently 10 and pour the diluted mixture back into the cooking pan 11. At this point, you must be careful with the cooking, so turn on the burner to low heat and stir continuously for 3-4 minutes at most 12.

To be sure of the cooking, use a kitchen thermometer; once 185°F is reached, the custard is ready, going beyond that temperature risks the eggs and milk separating, thus compromising the result 13. You can also do the spoon test: that is, make sure the custard coats the spoon. To do this, just run your finger across the back of the spoon 14, the parts should remain separate, so the top won't drip to the bottom 15.

After allowing the custard to cool for a few minutes, pour it over the panettone cubes 16 and mix with a spatula 17 to obtain a homogeneous mixture 18.

Butter a pudding mold with a capacity of 2 cups 19 and pour the cream with the panettone, if you prefer using a ladle 20. Finally, you can bake your panettone pudding 21 in a preheated static oven at 320°F for 50 minutes.

When the dessert is ready, take it out of the oven and let it cool completely at room temperature before removing it from the mold 22 and placing it on a serving plate 23. At this point, all that's left is to focus on the decoration 24.

Then whip the cream, adding powdered sugar while beating with electric beaters 25, when it's fluffy, put it in a piping bag and decorate starting from the center and then move to the sides, making dollops around the base 26. Create shavings by dragging a smooth blade over the chocolate bar, slightly tilting the knife to scrape the surface 27.

Scatter the shavings using a spoon to avoid melting them with your hands 28 and sprinkle over all the cream dollops. Finally, place a sprig of currants to add a touch of color 29 and your beautiful panettone pudding is ready to be served 30.