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1
Preheat the oven to 150C/gas mark 2.
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2
Butter the panettone and cut each slice into quarters diagonally to create triangles.
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3
Make the sweet potato juice by cutting sweet potatoes into chunks and placing in a blender with a little water.
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4
Blend on pulse until very smooth and pass through a fine sieve.
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5
(Alternatively, you can use a juicer).
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6
You'll need 350ml of juice in total before moving on to the next step.
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7
Whisk the egg yolks and caster sugar together in a bowl.
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8
Split the vanilla pod, if using, and add the seeds or the vanilla essence to the egg and sugar mixture.
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9
Add the sweet potato juice and double cream and mix well.
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10
Spread the marmalade on the bottom of a baking dish and arrange the panettone in layers, sprinkling some of the white and dark chocolate between the layers and reserve some for the top.
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11
Spoon the sweet potato mixture over the panettone, and sprinkle with the remaining chocolate.
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12
Leave to soak for 20 minutes.
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13
Place the baking dish in a roasting tray lined with some paper (this will create a water barrier under your pudding) and the fill the tray three quarters with water.
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14
Place the oven and cook for 30-40 minutes or until the pudding begins to set.
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15
When ready, remove from the water bath, sprinkle with the sugar and glaze under the grill on a medium heat.
