-
Preheat the oven to 160°C/ 325°F/ Gas
3.
-
Brush a 2 liter oval ovenproof dish
with 15g/ 1 tbsp of the butter.
-
Spread the panettone with the
remaining butter and arrange in the dish.
-
Cut to fit, and scatter the apricots
among and over the layers.
-
Pour the milk and cream into a pan and
heat until almost boiling.
-
Pour the milk mixture over the coffee
and leave to infuse for 10 minutes.
-
Strain through a fine sieve,
discarding the coffee grounds.
-
Lightly beat the caster sugar and eggs
together, then whisk in the warm coffee-flavored milk.
-
Slowly pour the mixture over the
panettone.
-
Leave to soak for 15 minutes.
-
Sprinkle the top of the pudding with
demerara sugar and place the dish in a large roasting tin. Pour in
enough boiling water to come halfway up the sides of the dish.
-
Bake for 40-45 minutes, until the top
is golden and crusty, but the middle still slightly wobbly.
-
Remove from the oven, but eave the
dish in the hot water for 10 minutes.
-
Serve the pudding warm with pouring
cream or crème fraiche.
