Cut the Panettone in small cubes.
Put the butter in a small pan and melt
it over low heat. Remove from the heat and stir in the sugar, cocoa and
flour. Blend in 2 tbsp. cold milk, beating constantly to obtain a smooth
cream without lumps. Mix in the remaining milk, place the pan over low
heat and add salt. Stir constantly as the cream thickens. Let the
mixture boil a minute or two, then remove it from the heat.
Pour the mixture into a
large bowl, mix in the Panettone cubes and sprinkle with the orange
liqueur. Put the bowl in a larger container filled with ice cubes. As the
pudding cools, stir occasionally. Divide the pudding among 6 dessert cups
and refrigerate them for at least one hour before serving.
Serves 6
