Cooking with IKEA: warm panettone pudding with chocolate and vanilla

The best recipes, of course, are those that allow us to make the most of every ingredient in our pantry, therefore preventing us from throwing out food unnecessarily. Plus, it never hurts to learn some tips to save money in the kitchen and keep eating like royalty.

So today at #CookingWithIKEA, we're bringing you a very special, delicious recipe to make the most out of our panettone. Ready? One warm panettone pudding with chocolate and vanilla coming right up!

Meet the chef

After dazzling us with delicious cream-filled pancakes with macadamia nuts and bananas and tasty waffles with cheese mousse, chef Álvaro Casamichana Moreno is back to delight us with today's recipe.

If this is the first time you've seen Álvaro, suffice to say that he's passionate about food and produce that comes from the earth. That same passion was what led him to study Hospitality and Catering, graduating with a specialisation in Pastry Making and Baking from Escuela de Hostelería de Cádiz (Hospitality School of Cadiz), which is his home city.

As we've already noted, this is not the first time we've worked with Álvaro on one of our sweet recipes—they're his speciality!

Panettone is a very popular food for Christmas lunches and dinners. Its taste and spongy texture are irresistible and therefore a regular feature on our tables. If you have some leftover or an unopened one at home, don't hesitate to use it for this easy and delicious recipe. It's an excellent way to salvage those dried out pieces, or simply a new and scrumptious way to make use of them. Let's get cooking!

Ingredients (serves four):

• 1 panettone
• 1 tub of Daim vanilla ice cream
• 1 CHOKLAD MÖRK 70% chocolate bar
• KAFFEREP vanilla sauce
• 6 eggs
• 50 g of lemon zest
• 125 ml of brandy
• 120 g of sugar
• 800 ml of milk

Preparing the panettone

• First, crumble the panettone into small pieces. If it's dry and difficult to do with your hands, use a knife.
• Add the brandy and lemon zest.
• Next, let all the ingredients you combined (panettone, brandy and lemon zest) soak for about 8–9 minutes

Preparing the pudding

• Crack the six eggs and beat them with a hand whisk.
• In a saucepan, add the 800 ml of milk, 120 g of sugar and the vanilla sauce.
• Mix well and bring to the boil.
• When it's ready, take the mixture off the heat and pour it into a measuring cup.
• Gradually add the milk mixture in the cup to the beaten eggs. Chef's tip: don't pour all the liquid in one shot, but in a small amounts. Whisk quickly so that the ingredients combine thoroughly and the eggs do not cook.
• Now add the panettone bits to the mixture. It's important that everything is mixed well so that the taste is the same with every bite.

Baking

• With the mixture prepared and the panettone thoroughly soaked, it's time to bake.
• Line the bottom and sides of a mould with baking paper.
• Then pour the entire mixture into the mould.
• Place the mould in a baking pan with a grill rack and cover the bottom with water to bake the pudding in a bain-marie.
• Bake for about 30 minutes at 180ºC.

Plating

Aside from how simple it is to prepare, this recipe is also super easy to plate. Álvaro recommends the following:

• Take the pudding out of the baking pan.
• Cut it into thick rectangles.
• Place each piece in the centre of the plate. We've served two pieces to each diner, but you can do it however you want.
• Now add a scoop of vanilla ice cream on top of the pudding.
• With a spoon, drizzle a bit of vanilla sauce on top.
• Finally, grate some 70% dark chocolate to garnish the panettone pudding.
• Add some whole chunks of chocolate (which everyone always loves) and it's ready!

Enjoy this dish and make the most of your Christmas panettone! Get inspired and try this simple recipe at home. Oh! Don't forget to share your creations with us via social media with the hashtag #CookingWithIKEA. We'd love to see your results!

Want more ideas? Add these to your cookbook: