Ingredients:

40g butter (softened)

250g Panettone (about 5 medium slices)

2 large eggs

142 ml carton double cream

225 ml milk

1 tsp vanilla extract

2 tbsp golden caster sugar

Icing Sugar for dusting

Softly whipped cream, to serve

 

For the Pineapple:

1 good sized Pineapple

70g butter

8 star anis

 

AND THIS IS WHAT YOU DO.....

 

    FOR THE PINEAPPLE

1. Cut across both the top and the base of the pineapple.
   
   
2. Take a sharp knife and carefully cut away lengthways the skin of the pineapple.
   
   
3. Now slice into strips and cut into cubes.
   
   
4. Melt the butter and caramelise the pineapple cubes until golden together with the star anise infusing with their flavour.   Remove and keep warm in a bowl covered.
   

    FOR THE PUDDING
     

1. Pre heat the oven to 160C/ 140C Fan/Gas 3.
   
   
2. Grease a 850ml / 1 1/2 pt shallow baking dish with a little butter.
   
   
3. Cut the panettone into wddges, leaving the crusts on and butter each slice.    Arrange the slices in the dish with the butter side up.
   
   
4. In a bowl, whisk together the eggs, cream, milk, vanilla extract and sugar and pour this over the panettone.
   
   
5. Place the dish in a roasting tin, surround the dish with boiling water to a depth of 2cm and bake for 35 minutes until the pudding is just set.   It should be yellow inside and nicesly browned on top.
   
   
6. Dust with icing sugar and serve with the pineapple and whipped cream.