Preheat the oven to 180°C / 350°F / Gas Mark 4, or for a fan oven: 160°C

Lightly grease six Le Creuset Ramekins with a little of the butter.

Spread the remaining butter on one side of the panettone slices.

Distribute the buttered slices between the six ramekins.

In a large jug, mix the milk, cream, caster sugar and Amaretto liqueur.

Whisk the eggs and beat into the mixture.

Pour the mixture over the panettone and allow to stand for 30 minutes.

Fill the roaster one-third full of warm water and add the filled ramekins.

Bake for 35 minutes until no liquid remains in the centres and the tops are very slightly browned.

Remove carefully from the Bain-marie and dust the tops of the puddings with the granulated sugar before serving.

Cook's Notes

Decorate a cover plate to place the ramekin on for a special occasion, with a bit of fruit coulis.