Making Panettone Bread and Butter Pudding ahead
I have 'discovered' a large (1Kg) panettone I put away at Christmas and forgot about! I've checked it and it looks absolutely fine so I'd like to make Delia's Panettone Bread and Butter Pudding wth Marsala at the weekend, but there will be 8 people at lunch. Can I just double the recipe in Happy Christmas? If so, what size dish should I use, and would it be all right to prepare it as far as the final 50 minutes cooking time in the morning, or is it something that needs to be made and cooked right away?