The Lonely Panettone

Photo © Rob Jones

Sometimes I think that food is lonely …. It’s a Welsh thing. Everything has a soul.

Walked into the shop today and saw a lone Panettone sitting there … no item of food should be lonely at Christmas. It’s just not right.

So I brought it home and had a heart to heart … I discovered that it just lacked confidence, felt wrenched from its cultural background, and wanted to explore the world.

So be it….

Here’s Panettone 5 ways ….

Actually making a Panettone is quite tricky. Anything that involves starting at 6am the day before and knitting needles is probably beyond me… so best buy a Panettone in the shops.

Christmas Panettone

Line a bowl with cling film. Fill it with a mix of dried fruit, torn up Panettone, chocolate chips, cinnamon, nutmeg and mixed spice, plus couple of knobs of butter and half a cup of brandy. Compress the mix. Chill overnight. Serve with chocolate and cream.

Panettone Crumble

Rebake the Pannatone. Crumble in a food mixer. Scatter with icing sugar. Make a custard, mix with lemon zest and thick cream. Scatter with the excess Pannetone crumb.

Panettone French Toast

Bake some sugared nectarines. Make a mix of eggs, milk, nutmeg, cinnamon, salt and sugar. Dip the slices of Pannetone into it, allow to soak for five minutes or so. Fry the Pannetone until golden brown. Top with Nectarines, pistacios, icing sugar, and creme fraiche.

Panettone and Butter Pudding

Soak some sultanas in some sherry. Make a custard. Butter the slices and layer them with the sultanas in a glass bowl. Pour over the custard. Bake.

Orange Panettone Pudding

Make a sugar orange syrup. Put the Pannetone, mixed peel, nuts, zest, and sultanas in with some sherry. Make a mix of eggs, cream, milk and brown sugar. Line a glass bowl with orange slices. Layer the Pannatone and then pour over the milky mix. Steam for a couple of hours. Keep back a little orange syrup to pour over the finsihed pudding.

A Panettone is not just for Christmas.

R