Use: Silverwoods 6 inch Panettone loose base tin
The most important thing to bear in mind when making panetonne is not to let the dough get too warm. If it does the resulting loaf will be greasy as the butter separates from the dough. If your initial dough refuses to come together simply put it in a bowl and place it in the fridge for about an hour.
I decided on a chocolate cherry flavour, because I love cherries and they are in season, which means I could use British produce, which I prefer to do.