Chocolate Panettone Pudding with Spiced Cherry Compote

From Ainsley’s Festive Food We Love, ITV

This festive twist on a classic bread and butter pudding is rich with chocolate and Marsala and works perfectly with the spiced cherries. I’m using tinned cherries for ease here, but when in season you can use fresh cherries if you prefer – just poach the pitted cherries in a syrup of water, sugar, marsala and the spices.


Preheat the oven to 180°C/160CFan and lightly butter a 1.5 litre baking dish or shallow casserole dish.

Lightly butter one side of each slice of panettone with the remaining butter and arrange the slices in the prepared baking dish, butter-side up (cut the slices into triangles if this makes it easier to fit). Scatter over the chopped chocolate.

Place the eggs, caster sugar, vanilla and Marsala in a large bowl. Whisk using a balloon whisk until pale then gently whisk in the double cream and milk.

Pour the egg mixture over the panettone, pushing it down to soak up the liquid. Set aside for 10-15 minutes to allow the custard to soak in. Sprinkle over the demerara sugar. Bake for 30-35 minutes until the custard is just set and the top is golden.

Meanwhile make the spiced cherries, place the drained cherry syrup, marsala and sugar in a pan with the star anise, cloves and cinnamon, vanilla seeds and the scraped-out pod. Grate over a little nutmeg. Bring to a boil, lower the heat and reduce the sauce until halved in volume and slightly syrupy and thickened, (stir in some of the slaked arrowroot to thicken the syrup if needed). Turn off the heat and add the cherries to warm through for a couple of minutes.

Serve the panettone chocolate pudding with spiced cherries and a nice scoop of ice-cream or thick double cream.



  • For the Chocolate Panettone
  • 400g panettone, cut into 2cm thick slices
  • 2tbsp butter
  • 100g good quality dark chocolate, roughly chopped
  • 4 eggs
  • 30g caster sugar
  • 2-3 tbsp Marsala wine or brandy
  • 1 tsp vanilla extract
  • 200ml double cream
  • 150ml milk
  • 1 tbsp demerara sugar
  • For the Spiced Cherry Compote
  • 1 x 400g can cherries, drained saving the syrup/juice
  • 50ml of Marsala or brandy
  • 100g caster sugar
  • 2 whole star anise
  • 2 whole cloves
  • 1 cinnamon stick
  • 1 vanilla pod, split & scraped
  • 1 nutmeg, for grating
  • 1 tsp arrowroot, thinned with a little water (optional)