Panettone bread and butter pudding cake

Do not make this with a perfectly good panettone: use an old one that’s out of date or has been acquired after the Christmas hullabaloo at a heavy discount. Alternatively, you could make this with some white sliced bread, with the addition of some candied peel and dried fruit, and perhaps a splash of booze, a dollop of jam and some chunks of chocolate as an attempt to emulate the sweet Italian bread. Other enriched doughs, such as brioche or croissants, will also work a treat. The idea of this cake is to use up leftovers, and it’s all about creating texture with something gooey encased in a layer of crunch.

Chocolate really works in this recipe too. A sneaky 100g (3½oz) of chocolate buttons or small broken shards hidden in the mix will create little pockets of chocolatey joy as they melt during the bake.

Bake It. Slice It. Eat It. by Tom Oxford and Oliver Coysh is out now (Quadrille, £15). Photography by Sam A. Harris