DARK CHOCOLATE AND PRUNE PANETTONE LOAF

This loaf is just as delicious fresh from the oven as it is toasted the next day (or made into bread and butter pudding in the days after). The three rises make for an extra light and delicious loaf.

175ml warm water

1½ tablespoons dried active yeast

1 tablespoon honey 3 large eggs, size 7 100 grams caster sugar 180 grams butter, melted

finely grated zest 1 orange

1 tablespoon vanilla extract

550 grams plain flour, plus extra for kneading

½ teaspoon salt

100 grams pitted prunes, finely chopped

150 grams dark chocolate, roughly chopped TOPPING 1 egg, lightly beaten 3 tablespoons flaked almonds 2 tablespoons raw sugar

EQUIPMENT: Grease one large or two smaller non-stick loaf tins.

Preheat the oven to 175°C.

Whisk together the warm water, yeast and honey in a small bowl and set aside for 20 minutes.

Meanwhile, whisk together the eggs, sugar, butter, orange zest and vanilla in a bowl.

Sift the flour and salt into a large bowl, make a well in the centre and pour in the yeast mixture and egg mixture. Use a wooden spoon to bring together into a soft, sticky dough. Tip out onto a lightly floured surface and knead for a few minutes then place in a lightly oiled bowl and cover with a damp tea towel. Leave to rise for 1 hour.

Punch down the dough in the bowl and use your hands to knead in the prunes and chocolate. Cover and leave to rise for another hour.

Shape the dough into an oblong then gently place into the prepared tin. Cover with a damp tea towel and leave to rise for a final 45 minutes.

Brush the loaf with the beaten egg and sprinkle over the almonds and raw sugar before baking for 40-45 minutes, or until golden and risen. SERVES 8-10