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.
A classic chocolate yule log is a much-loved Christmas tradition – Delicious. Magazine added apricot jam and white chocolate icing to make this festive dessert even more special. Recipe and photography courtesy of Delicious. magazine
Spiced orange festive tray-bake!
A flavour filled and fruity tart, the tartness of the plums along with the fragrance of the cardamom make it a delicious hit that everyone will enjoy.