Instructions: Line a 150mm deep cake tin with a double layer of non stick baking parchment which projects 100mm above the rim.

Dissolve the yeast in 4 tbsp warm milk.

Cover and leave in a warm place near the aga for 10 minutes until frothy.

Stir in 125g flour and the remaining warm milk.

Cover and leave to rise for 30 minutes.

Beat the egg and egg yolks together.

Sift the remaining flour and salt onto the yeast mixture.

Make a well in the centre and add the sugar beaten eggs and grated citrus rinds.

Mix to an elastic dough adding a little more flour if necessary but keeping the dough qute soft.

Work in the softened butter.

Cover and leave to rise at room temperature for 2 to 4 hours until doubled in volume. Meanwhile chop the candied peel.

Knock the dough down and knead in the chopped peel and raisins.

Place in the prepared tin and cut an X on the top with an oiled scalpel or very sharp knife. Cover and leave to rise until the dough is about 25mm above the top of the cake tin.

Bake on the grid shelf on the floor of the roasting oven for 15 minutes.

Then place the cold baking sheet above and secure a collar of a single folded sheet of newspaper around the tin and bake for a further 35 to 40 minutes until well risen and golden.

Bake on the grid shelf on the floor of the roasting oven for 15 minutes then transfer to the grid shelf in the bakingoven for 40 minutes until well risen and golden.

Leave in the tin for 10 minutes then transfer to a wire rack to cool.

Serve cut into horizontal slices.

To store wrap the whole pannetone in cling film or foil.

Keep in the refrigerator.

Bring to room temperature to serve.

This classic italian favourite is really a cross between a bread and a cake and because of the high butter content it keeps well. Pannetone is normally eaten with coffee or a glass of dessert or fortifed wine. It is delicious served slightly warm.

Makes 10 slices

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