APRICOT PANETTONE PUDDING

Preparation Method :

• Grease a baking dish. Arrange half the panettone in the base of the dish, scatter over half the pecan nuts and all the dried apricots, then add another layer of panettone on top.
• Pour the milk into a small saucepan and add the vanilla essence. Warm the milk over a medium heat until it just simmers.
• In a large bowl, mix together the beaten egg and maple syrup, grate in the nutmeg, then whisk in the hot milk.
• Preheat the oven to 200°C/400°F/ Gas 6. Pour the milk mixture over the panettone, lightly pressing down each slice so that it is totally submerged in the mixture.
• Set the dish aside and leave the pudding to stand for at least 10 minutes.
• Scatter the reserved pecan nuts over the top and sprinkle with the demerara sugar and nutmeg. Bake for about 40 minutes until risen and golden.