Instructions

• Prepare panettone:
• 01 Using a sharp knife, slice the panettone and cut into desired shapes. I used a star cutter, keeping the best to be used for the top layer.
• Soak dried dates:
• 02 Begin by putting the chopped dried dates in a small saucepan with half of the coffee liqueur and bring them up to simmering point, then remove them from the heat then leave to soak and cool for about 40 minutes.
• Assemble:
• 03 Butter the shape slices of panettone. Now arrange a single layer of slightly overlapping slices in the prepared dish, saving all the nicest-looking pieces for the top. Drain the chopped dates and reserve the liquid. Sprinkle the chopped dates all over the panettone, with all of the raspberries. Arrange the remaining slices of panettone on top, overlapping them attractively.
• Make creamy milk:
• 04 Using a large bowl or jug (it will need to hold more than 600ml), measure out the milk, double cream, the remaining coffee liqueur and the juices from the soaked dates. Using a mini-whisk, add and whisk together the caster sugar and beaten eggs.
• Assemble:
• 05 Pour all the creamy milk egg mixture all over the panettone and other ingredients, grate the nutmeg over the top. Allow to sit several hours in the fridge or even overnight.
• Bake:
• 06 Pop the dish on a baking tray and bake for 45-50 minutes until the top is crisp and golden and the pudding is puffy and set in the centre. Leave it out of the oven to settle for 10 minutes.
• Serve:
• 07 Take to the table and serve with some chilled pouring cream or hot vanilla custard.