Apple Panettone Cake

Apple Panettone Cake

Amazing chef and telegraph contributor Mark Hix inspired this recipe and bought back my own memories of my grandmother and her almost identical delicious cake.

Unlike a bread and butter pudding which is scooped out of the bowl this recipe is cooled and sliced so great as a teatime treat or a delicious pudding.

Here, I've also used our own Makers & Merchants Panettone instead of traditional bread. It adds a wintery and also festive twist.


450ml apple juice

200g caster sugar

1 tsp mixed spice

120g dried figs or prunes, soaked for a few hours in hot water

750g Makers & Merchants Panettone

A few knobs of butter

3 - 4 apples, cored and finely sliced

4 eggs, beaten


Oven 180C / Gas mark 4

Put the apple juice, sugar, mixed spice and soaked dried fruit in a large pan (our Surface Cookware range is ideal for this) and bring to the boil. Tear the panettone into small pieces and add to the pan. Stir so the panettone is well covered and cool. Cover and refrigerate overnight.

Melt the butter in a frying pan and add the apples. Cook on a medium heat for a couple of minutes and then fold into the panettone mixture with the eggs.

Line a 22cm square baking tin with greaseproof paper, and transfer the mixture into the tin. Bake for 15 minutes, then dust with a sprinkling of caster sugar and continue baking for 20 - 30 minutes until golden.

Leave to cool, turn out, slice and serve with cream or ice-cream.

Serve with Pilton Ice a delicious dessert cider made here in Somerset.

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