Cranberry, Pistachio and White Chocolate Panettone

A slight labour of love, but well worth it for the end result. If you can’t get hold of a panettone case, bake in an 18cm round, deep tin that’s been greased and lined with baking parchment.

Hands-on time 30min, plus (overnight) rising and chilling. Cooking time about

1hr 10min. Serves 12

FOR THE FRUIT

150g dried cranberries Finely grated zest 1 orange 75g mixed peel, finely chopped 2½tbsp dark rum

FOR THE STARTER

75g strong white flour 1tsp fast-action dried yeast 75ml whole milk

FOR THE DOUGH

500g strong white flour, plus extra to dust

10g fast-action dried yeast 4 large eggs

1tsp orange blossom water 1tbsp vanilla bean paste 150g unsalted butter, softened 100g white chocolate chips

50g pistachio kernels, roughly chopped Icing sugar, to dust

YOU WILL ALSO NEED

1 large 750g panettone case

1 The day before you want to bake, soak the fruit. In a non-metallic bowl, mix the cranberries, orange zest, mixed peel and rum. Cover and set aside for 4hr. Next, make the starter. In the bowl of a freestanding mixer fitted with a dough hook, mix the flour, yeast and milk until combined. Cover; leave to rest at room temperature for 4hr, until risen and bubbly.

2 For the dough, to the starter bowl, add the extra flour and yeast, the eggs, orange blossom water, vanilla, 1tsp salt and 2tbsp cold water. Mix and knead for 10min, until dough is smooth and elastic.

3 Gradually mix in the butter. Add the soaked fruit, white chocolate and pistachios and mix briefly to combine. Cover and leave to rise in the fridge for at least 6hr, ideally overnight (the slow rise helps to give the panettone more flavour).

4 Scrape the dough on to a lightly floured surface and shape into a ball. Place seam-down into the panettone mould or prepared tin (see introduction). Cover and leave to rise for 4hr or until well risen.

5 Preheat oven to 180°C (160°C fan) mark 4. Put the panettone on a baking tray (still in its case/tin) and bake for 1hr 10min, or until well browned, covering with foil after 45min if it’s looking a little dark. Lift mould/tin on to a wire rack and leave to cool completely. Serve dusted with icing sugar. PER SERVING 434cals, 10g protein, 18g fat (9g saturates), 55g carbs (16g total sugars), 3g fibre TO STORE Once cool, wrap well in clingfilm and keep at room temperature for up to 1 week.