Limoncello Colomba at the discounted price of $30! While stocks last.
We have some leftover stock of the Dolci di Romeo Limoncello Colomba – a traditional Italian sweet bread enjoyed at Easter time – which we’re making available for the discounted price of $30! While stocks last.
Jamie Oliver’s Bread & Butter Pudding (Using leftover Colomba)
Like Panettone, leftover Colomba can still be enjoyed after the festive season, toasted for breakfast or baked in a simple dish such as a tart, pudding or cake. Thanks to celebrity chef Jamie Oliver, we have the perfect example…
Ingredients
– 575 ml of full cream milk
– 575ml of cream
– 1 vanilla pod
– 4 medium free range eggs
– 170g of caster sugar
– Colomba cut into thick slices and buttered
– 1 orange, zested
– A sprinkling of icing sugar
*We think a scattering of raisins over the top adds a little something special!
Method
– To start the custard base, bring the milk and cream just to a boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest. Whisk the eggs with the sugar until pale. Add the milk and cream and remove the vanilla.
– Preheat the oven to 160 degrees.
– Dip each slice of Colomba into the custard and pile into a buttered baking dish. Pour the remaining custard slowly over the bread, place the dish in a roasting pan and fill halfway with hot water. Sprinkle with the icing sugar and bake for about 45 minutes. When cooked, it will have a slight crust on top, but will still be slightly wobbly inside.
Recipe courtesy of Jamie Oliver
