Step 1 Butter a baking dish. Spread each slice of panettone generously with brandy butter and place inthe dish. Dollop marmalade within the slices, then add the small pieces of dark chocolate.

Step 2 To make the custard, whisk the eggs, caster sugar until pale and smooth. Warm the milk,double cream and seeds from one vanilla pod (add the pod, too) gentlyin a pan, then pour overthe egg mixture while whisking continuously. Add the zest of 1 orange and mix well. Careful notto scramble the eggs! After it has thickened remove from the heat and discard the vanilla pod.

Step 3 Cover the panettone in custard, pressing the slices down lightly. Cover and leave to soak in the fridge for six hours. If you can, top up with the remaining custard so the pudding is well saturated.

Step 4 Preheat the oven to 160c. Create a bain marie by placing the pudding in a larger roasting tray and pouring boiling water around it until it comes halfway up the sides of the pudding dish. Bake for 15 minutes until the custard is softly set and the top is lightly golden.

Step 5 Remove from the oven and grate over the remaining dark chocolate and the zest of one orange.

Step 6 Serve warm, with extra brandy butter or cream if you like.