Method

• 1.
  Place the sultanas and Marsala in a bowl and allow to soak for 30 minutes.
• 2.
  Place orange slices in a saucepan and cover with cold water. Bring to a simmer over medium heat, then drain. Repeat this blanching process twice.

• 3.
  Place caster sugar and 2 cups (500ml) water in a saucepan over medium heat, stirring to dissolve the sugar. Add orange slices, bring to a simmer, then cook for 10-12 minutes until the orange slices are tender and translucent. Cool in the syrup.
• 4.
  Place panettone, mixed peel, nuts, zest and sultanas and soaking liquid in a bowl. Combine eggs, cream, milk and brown sugar and pour over panettone mixture. Allow to soak for 30 minutes.
• 5.
  Grease a 1.2L pudding basin. Press orange slices onto the base and sides of the basin, reserving syrup and a few slices to serve. Fill with panettone mixture.
• 6.
  Lay a sheet of foil on top of a sheet of baking paper, then fold a pleat through the centre. Place over pudding, paper-side down, and secure with kitchen string. Place pudding in a large saucepan and fill the pan with enough boiling water to come halfway up the sides of the basin. Place over low heat, cover with a lid and steam for 2 hours, topping up with water as needed. Remove pudding from pan and stand for 15 minutes.
• 7.
  Meanwhile, place reserved orange syrup in a pan over medium-low heat and heat gently for 5 minutes to warm through.
• 8.
  Invert pudding onto a serving platter, drizzle with warm orange syrup and top with reserved orange slices.