Degustabox Review and a recipe

Christmas has come early this month in the form of my regular Degustabox. I look forward to receiving this surpirse food box every month and have set myself a challenge to bake something using at least one of the ingredients in the box. It is tricky sometimes as there's a mix of sweet and savoury food products, drinks, snacks and confectionery and of course the element of surprise where you just don't know what you are going to get! 

It's a no obligation monthly subscription which costs £12.99 including delivery. You get 9 to 14 surprise products and it's usually a good mixed selection of goodies. I have a special discount code for all my readers if you are interested in signing up a box for yourself or for a family memeber/friend You get a £3.00 discount when registering by using this code LRIQI which makes it just under a tenner for a goodie box including delivery. 

So what was in this month's Degustabox?

 1 packet of Barbeque flavoured pop chips. I've tried these before and I love the flavour and texture of them. They are not fried or baked but "popped" with a little heat and pressure.  

 1 box of Pukka clean green tea which has a hint of lemon. I love Pukka teas and this is no exception. It has a clean taste and feels refreshing with the hint of lemon.

 1 bottle of Eisberg Alcohol Free Wine - made in exactly the same way as regular wine with the alcohol removed. It also has less calories than regular wine. I'm saving this for Christmas day so I will update on the taste later. 

 4 cans of Gloworm which is a premium mixer to compliment selected spirits. It's sugar free and taurine free and is available in 4 flavours - Raspberry & Orris for Vodka, Cucumber & Apple for Gin, Pear, Spice & Lime for Rum, Ginger & Lemongrass for Bourbon. A great idea for a cocktail party! 

 1 pack of Kent's Kitchen meal kit which provides 3 clever pots with natural ingredients which you can store in a cupboard. Just add a few fresh ingredients and you have a ready made authentic meal. 

 1 bottle of Frylight Infuse Chilli - made with natural chilli extract, this spray adds a bit of spice to your cooking! I love the spray formulation as it's no mess and no fuss. You can add more sprays whilst cooking to increase the flavour.  

 1 jar of Bonne Maman Coarse Orange Marmalade - I love Bonne Maman jams and I've used this marmalade a few times. It's really zesty and zingy and I like the thick shred orange peels. This is the ingredient I decided to bake with this month, see below for the recipe.  

 2 packs of Choco Leibniz from Bahlsen. Butter biscuit wrapped in chocolate The caramel flavour has a caramel centre which is really tasty. 

1 pack of The Chia Co Oats + Chia - wholegrain oats and chia blended with fruits and coconut oil. Just add water to make a dairy free breakfast. 

For my recipe this month I decided to use up some leftovers and the Bonne Maman Coarse Orange Marmalade. I had some leftover chocolate chip panettone from making my tiramisu trifle and I thought it would be a good base for bread and butter pudding. I've made this previously with stale croissants and marmalade and it worked beautifully as it did here. In fact I think these are better than the croissant puddings. The chocolate chip panettone works really well with the marmalade and being baked in custard is a bonus. I'm sure Paddington Bear would approve of this recipe! 

 

 butter the slices of panettone and add a blob of marmalade on top. Pour over the custard mixture and bake. 

 Freshly baked 

 I served mine with custard but it would also work with cream or brandy butter if you're feeling particularly festive! 

A large bowl of leftover chocolate chip panettone (I forgot to weigh them)
Butter  and marmalade for spreading
300mls double cream
150mls milk
4 egg yolks
2 tablespoons caster sugar (i used less as there's sugar in the panettone)

• Place the cream and milk in a pan and bring to a boil. 
• Remove from the heat.
• Beat the egg yolks and sugar in a bowl. 
• Pour the cooled cream mixture into the egg yolks, whisking as you go.
• Grease a baking dish with butter. 
• Spread butter and marmalade on pieces of panettone and arrange them with the spread side facing upwards as shown. 
• Pour the custard mixture over the panettone and leave to soak for at least 30 minutes or until soft. 
• Preheat the oven to 180C.
• Bake for approximately 30 minutes or until golden brown.  
• Serve warm with custard or cream. 

Disclaimer: I was sent a Degustabox for review purposes. I was not required to write a positive review or to create a recipe. All opinions expressed are my own. This is not a sponsored post.