Steamed panettone pudding with hot citrus sauce
6 servings
200 minutes
Steamed pudding panettone with hot citrus sauce is a refined dessert of Italian cuisine that combines traditional Christmas bread with the delicate texture of pudding. The dish's origins trace back to classic British puddings adapted to Italian taste preferences. Soaked in aromatic rum and citrus zest, it offers a rich flavor with notes of vanilla, almond, and dried fruits. Steaming makes it incredibly soft while retaining moisture, and the hot sauce made from oranges, lemons, brandy, and sherry adds a harmonious balance of sweetness and slight acidity. This dessert is perfect for festive winter evenings, creating warmth and a sense of celebration. Served hot with thick citrus sauce drizzled over it to enhance its rich flavor. It pairs excellently with a cup of aromatic espresso or sweet liqueur.
1
Soak the dried fruits in 3 tablespoons of rum overnight.
- Dried fruits: 175 g
- Rum: 5 tablespoon
2
Grate the zest of 1 orange and 2 lemons. Chop the candied fruits finely.
- Oranges: 2 pieces
- Lemon: 3 pieces
- Candied citrus peel mix: 50 g
3
Preheat the grill in the oven. Spread the almonds on a baking sheet lined with foil and toast under the grill for 2-3 minutes until golden, constantly watching to prevent burning. Remove and cool.
- Almond: 50 g
4
Cut the panettone into 2.5 cm slices and place them in a large bowl. Add the chopped candied fruits, grated zest, dried fruits along with the leftover rum. Slightly chop the almonds and add them to the bowl with the panettone. Mix well.
- Panettone: 500 g
- Candied citrus peel mix: 50 g
- Oranges: 2 pieces
- Lemon: 3 pieces
- Dried fruits: 175 g
- Rum: 5 tablespoon
- Almond: 50 g
5
In another bowl, mix sugar, milk, cream, and eggs. Pour the mixture into the bowl with the panettone. Mix well again.
- Cane sugar: 110 g
- Milk: 275 ml
- Cream 40%: 150 ml
- Chicken egg (large): 3 pieces
6
Transfer the mixture to a well-greased pudding mold (1.2 liters) and press down with a spoon. Cover with a double layer of foil on top, securing it with string. Make small handles from the string for easy movement to the steamer. Boil water in a kettle and pour it into a pot. Place on the heat and bring to a boil. Set the steamer on top.
- Butter: 50 g
7
Place the pudding mold in the steamer, cover with a lid, and cook for 2 hours, checking the water level and adding boiling water as needed.
8
In the meantime, make the sauce. Use a vegetable peeler to remove the zest from the lemon and orange without touching the white part. We need 4 strips from each fruit measuring 5x2.5 cm. Cut the zest into thin strips. Transfer to a pot, add water, sugar, and boil for 15 minutes.
- Oranges: 2 pieces
- Lemon: 3 pieces
- Crystallized sugar: 50 g
- Water: 275 ml
9
Juice 1 orange and 1 lemon into a separate bowl. Mix flour and softened butter until it forms a paste.
- Oranges: 2 pieces
- Lemon: 3 pieces
- Wheat flour: 25 g
- Butter: 50 g
10
After 15 minutes, add citrus juices, rum, brandy, and sherry to the pot with the zest. Heat and add in small portions (no larger than a peanut) to the zest while constantly stirring until it becomes a smooth and thick sauce.
- Rum: 5 tablespoon
- Brandy: 2 tablespoons
- Sherry: 175 ml
11
Before serving, remove the foil and string from the pudding and let it sit for 5-10 minutes. Then, run a knife along the inner edge of the mold, flip the pudding onto a warm plate. Pour hot sauce on top and serve immediately. Place the remaining sauce nearby in a sauceboat.