Taste not waste: Strawberry and panettone crumb pudding


A quick and simple concoction invented around elderly things in my fridge and a bag of leftover Christmas panettone that I’d blitzed into crumbs and frozen. A bit like bread pudding with a fun souffle rise to it: you could use any berries of course, and substitute panettone crumbs for normal breadcrumbs plus a tablespoon of raisins or dried mixed fruit and a teaspoon of caster sugar.

Makes 4 individual portions

About 10 strawberries
100g panettone crumbs
2 eggs
2 tablespoons creme fraiche
A splash of whole milk
1/2 teaspoon mixed spice or cinnamon
1 teaspoon caster sugar
1 teaspoon brown demerara sugar

Preheat the oven to 180c / gas 4.

Crack the eggs into a jug and whisk together with the creme fraiche and the splash of milk. Tip in the crumbs and spice and stir well.


Slice the strawberries and line them over the base of the ramekins. Sprinkle over the caster sugar then divide the crumb mix between them. Sprinkle the demerara sugar over the top and bake for 25 minutes until risen, set and golden. Leave to cool for a few minutes before serving with ice cream.