Matt Tebbutt showcased a delicious marmalade panettone pudding on Saturday Kitchen.

The ingredients are: 300ml full-fat milk, 300ml double cream, 1 vanilla pod, split in half and seeds scraped, 5 free-range eggs, 50g caster sugar, 75g mixed dried fruits (such as raisins and sultanas), 75g candied peel, roughly chopped, 750g panettone, cut into slices, 250g salted butter, melted, 100g marmalade, plus extra for brushing and 500g clotted cream, to serve.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.