Some years ago, Cameron had a corporate thing in the kitchen of a famous restaurant (in Hamburg so not famous to me, but apparently it is. Here.) He was i/c pudding and made a lovely and very complicated bread-and-butter-esque thing with panettone and spiced clementines and wow it is fab and he makes it every year when I buy him panettone for Christmas.

Fast-forward to this weekend: friends for dinner, being very January and uninspired about the whole thing, then saw this whacking great panettone tin in the kitchen and decided Cameron was on pudding duty.  Only trouble being we had no white chocolate, no clementines or orange juice, and not very much butter. So (and bear in mind that Cameron really doesn’t cook) he improvised, as follows, and it was a huge success and you should all make it too. Next time you have panettone lying about.

260g panettone
150g dark chocolate
200g mix of butter and stork
100g caster sugar
4 eggs
6 egg yolks (blimey no wonder I have no eggs left this week)
100g flour

Cut the panettone into small squares and melt the chocolate. Mix the butter (stork) in your mixer “to a foamy mass” adding the sugar a little at a time, then beat in the eggs, yolks, and melted chocolate. Add the flour then the panettone. The original folded this last in gently but C went for beating all kinds of hell out of it, so I think you can mix it as much as you like: large cubes or pulverized crumbs.

Put in dish; bake at 180 for, well, I gave it half an hour and it was a bit too runny still in the middle, but you don’t want it to set firm and dry.  Scoff.