Gluten Free Triple Chocolate Panettone

I don't tell you to go against packet instructions often but with this, don't make the bread up as the packet says, we want panettone not a loaf! Pour the bread mix into a large bowl along with the caster sugar (and yeast if separate from the mix) and briefly mix to combine.

Add the tepid water, eggs and vanilla, mix using a hand mixer or wooden spoon until well combined, you will get quite a runny dough, not one that is handleable and that is what we want.

Once the dough is mixed stir through the chocolate chips.

I would suggest buying panettone cases, these are available off Amazon or cook shops. Pour the mix into a panettone case, cover with clingfilm and leave in a warm place to prove for 1 hour. Don't expect it to double in size, it should rise but only by about an inch or so, this is fine.

Preheat oven to gas mark 6/200c, once proved remove the clingfilm and place in the oven, cook at this temperature for about 40 mins, you will notice the bread rise while in the oven. After 40 mins turn down to gas mark 4/180c and cook for another 30 mins.

By this point the bread will be nicely browned and risen, remove from the oven and leave to go cold, for at least a few hours. Do no try and cut it still hot.

Once cold you can slice as is or top with chocolate. Melt 100g milk choc and spread over the top, scatter over the white choc chips and allow to set. Once cold, go ahead and slice!