Panettone Bread and Butter Pudding with Marmalade Custard

Leftover egg whites can be frozen on an ice-cube tray to make individual portions. Transfer, once frozen to a freezable container or bag, then take the whites out as needed and defrost to use in meringues, sponges or cocktails.

Brush one side of each slice of panettone with the melted butter.

Arrange half of the buttered panettone in a single layer (buttered side up) in a medium casserole dish, then sprinkle over the dark chocolate and sultanas. Arrange the second half of the sliced panettone as the final layer.

Pour the double cream into a small saucepan and slowly bring it to the boil over medium heat, removing it before it reaches boiling point. Whisk the eggs and sugar together in a heatproof bowl until smooth, then pour in a third of the hot cream, whisking continuously. Don't be afraid to slow down or stop adding the cream for a moment if required - you don't want to cook the eggs.

Continue until all the cream is incorporated into the egg mixture.

Pour the cream/egg mixture evenly over the layered panettone and allow the liquid to soak into the bread for 30 minutes.

Preheat the oven to 160C/140C fan/gas 3.

Place the casserole dish in a larger roasting tray that has been slightly filled with water - the water should come about three-quarters of the way up the casserole dish (no less than halfway). Cooking the pudding in a water bath (bain marie) like this helps it to cook through as the top browns.

Place the tray containing the casserole dish in the oven and bake for 30-35 minutes until the top of the pudding is golden brown and the centre has set firm.

While the pudding is in the oven, make the marmalade custard. Combine the milk and cream in a saucepan and slowly bring to the boil over medium heat.

Whisk the egg yolks and sugar together in a heatproof bowl until smooth. Once the cream and milk mixture has almost reached boiling point, slowly pour a third of it into the eggs, whisking continuously. Once again, don't be afraid to slow down or stop pouring the cream as you don't want to be cooking the eggs.

Continue until all the hot cream mixture is incorporated into the egg mixture. It's important to stir well at this stage to ensure that all the sugar dissolves into the liquid.

Rinse out the pan, pour the custard mixture back into it and return to a low heat. Cook the custard for 4-5 minutes, stirring constantly and gently with a spatula or spoon, until the first bubble rises to the surface (as it starts to approach boiling point). You will know when the custard is thick enough by coating the back of your spoon or spatula and then running your finger through the mixture. If it's thick enough, the line should remain. Keep stirring so that it doesn't catch the bottom of the pan and burn.

To be extra precise (and if you have one to hand), check the mixture with a thermometer - it should reach exactly 82C. Take care not to boil the custard as the yolks will scramble. Once the custard is cooked, remove from the heat and whisk through the marmalade, orange zest and orange liqueur (if using).

To serve, divide the bread and butter pudding among serving bowls, then ladle over the hot marmalade custard.