At Harris Farm (AKA the home of panettone) we adore this fluffy, slightly sweet Italian Christmas cake. Use any leftover slices to make these delicious dippers.

Prep time: 15 minutes 

Cook time: 15 minutes 

Serves 4-6 

Ingredients 

• 300g panettone, cut into 4cm batons 
• 150g dark chocolate, roughly chopped  
• 150ml thick cream  
• 250ml store-bought brandy custard (or vanilla custard) 
• 2 Tbsp ground cinnamon 
• 1/2 cup white sugar  
• 2 Tbsp unsalted butter  

METHOD

1. To make the chocolate dipping sauce, place the chocolate in a small heatproof bowl. Heat the cream in a small saucepan and bring to a boil. Pour the hot cream over the chocolate and allow it to melt, stirring until smooth.  
2. Mix together the cinnamon and sugar in a mixing bowl and set aside.  
3. Melt the butter in a heavy-bottom and cook the panettone batons until browned on all sides. Then toss in the cinnamon sugar. 
4. Serve dippers warm with warm chocolate dipping sauce and cold custard. 

NOTE: 

Serve with some chilled Spanish sherry for the full experience.