200 grms panettone pieces
25 grms currants
50 grms sugar
400 ml milk
Rum to taste
1 Beat eggs, sugar, milk, rum and vanilla. Fill buttered pudding basins filled with panettone pieces and currants. Pour over egg mixture.
2 Stand for 30 mins. Cover with foil and secure with string, cook in a baine marie for around 30 mts temp 170c
3 when cooked Refrigerate cooled pudding for 3 hours. Serve with cream!