Many prefer Pandoro the classical way, straight from the box with a sprinkle of icing sugar. But don’t forget Pandoro is very versatile! and can be made into some beautiful, delicious
700g of Pandoro cut into 1cm thick slices
50ml Dry Marsala
600ml Thickened cream
1/2 Cup of candied orange peel
1 Cinnamon stick
1 Lemon, rind grated
125g of Caster sugar
Preheat the oven to 170Â°C. Lightly grease a 1.5 litre ovenproof dish.
Lightly butter each slice of Pandoro, lay the slices, slightly overlapping to fill the dish.
Combine the rum and marsala then pour over the Pandoro in the dish.
Place the milk, cream, cinnamon and rind in a large saucepan over medium head until just simmering. Remove from heat, remove and discard the cinnamon stick.
Whisk eggs and sugar until pale. Pour the hot milk over the egg mixture and whisk to combine. Strain over the Pandoro, pushing the slices down until covered by custard.
Place the Pandoro dish in a large baking tray then pour boiling water into the baking tray to halfway up the sides (bain-marie).
Bake for 30 – 35 minutes until golden and custard is set. To serve, dust with icing sugar.