*Panettone Puddings*
Serves 6

Delicious individual bread puddings with a great fruity flavour!

2 (170g) individual panettone
270g of mincemeat (1 cup)

For the custard:
250ml of double cream (1 cup)
180ml of whole milk (3/4 cup
2 TBS caster sugar
1/2 tsp vanilla extract
2 large free range eggs

Icing Sugar to dust over the tops

Preheat the oven to 170*C/325*F/ gas mark 3 oven.  Butter 6 (1 1/4 cup) ovenproof teacups.  Place in a roasting tin large enough to hold them all.  Set aside.

Bring the cream, milk, sugar and vanilla to the boil in a small saucepan.  Whisk the eggs together in a bowl and then gradually whisk in the hot milk mixture.

Cut the panettone in half lengthwise, then cut each half into thick slices.  Layer the Panettone and half of the mincemeat in the prepared cups, overlaping the panettone slightly.  Dollop spoonfuls of the remaining mincemeat over top of each, then strain the custard over all. 

Add enough boiling water to the roasting tin to come halfway up the sides of the dish.  Bake for 35 minutes until set.  Remove from the oven and remove the cups from the roasting tin and allow to stand for 10 minutes before serving.  Dust with icing sugar just prior to serving.