Annie Bell's Pear and Panettone Pudding

Have ready a 35cm ovenproof gratin dish about 2.5-litre capacity, or similar. Preheat the oven to 180C/160C fan/gas 4. Whisk the eggs and sugar in a bowl, then whisk in the cream, milk and rum and set aside.

Cut 10-12 x 1cm wedges from the panettone (you may not use the whole loaf). Butter these and arrange overlapping slightly in the ovenproof dish, covering the base and trimming as necessary.

Peel, quarter and core the pears and slice them lengthways. Scatter the pear slices over the panettone. Pour the egg mixture through a sieve over and around the panettone and pears. If you wish, decorate with stars cut out from panettone trimmings.

Place the dish in a roasting pan with cold water that comes two thirds of the way up the sides. Bake for 1 hour until the custard is puffy and set and the bread golden.

To finish: warm and sieve the jam and brush it over the pudding. This bit is optional but it gives the top a lovely sticky glaze. Serve straight away.