Grease a baking dish with a little of the butter.

Spread the sliced panettone with the rest of the butter.

Lay half of the buttered panettone slices in the baking dish, sprinkle with half the orange zest, then top with the rest of the panettone and zest.

In a large jug, whisk together the eggs, milk, cream, mixed spice, vanilla extract, sugar and brandy.

Pour the custard mixture from the jug over the buttered panettone and lightly press down with your fingers or a spoon so that most of the bread is below the surface of the liquid.

Leave to soak for an hour (can be left longer in the fridge and brought back to room temperature before baking).

Meanwhile, preheat the oven to 170 C / 150 Fan oven / Gas 3

Sprinkle a little sugar over the top of the pudding and have ready a kettle of boiling water.

Place the baking dish in a large roasting tin and put in the oven. Carefully pour boiling water from the kettle into the roasting tin so that it comes half way up the side of the baking dish.

Bake for 35-45 minutes until the pudding is set. Turn the oven up for the final 5-10 minutes if you want a browner, crunchier top.

Dust with icing sugar before serving.