Name: Custard cups
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Desserts & Baking
Ingredients: white bread, crusts removed 12 slices,cake flour 3 T,full-cream milk 1 1⁄3 cups,water 1 ½ cups,caster sugar 275 g,ground cinnamon 1 t,Woolworths Honeygolds, zested and juiced 4,vanilla paste 1 t,free-range egg yolks 6,butter, melted 100 g,For the syrup: ,white sugar 100 g,water ¼ cup,vanilla paste 1 t

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Custard cups

45 minutes

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Panettone-style Christmas bread

1 hour 20 minutes

Panettone-style Christmas bread

Serves Makes 2

Difficulty Easy

Prep Time 45 minutes, plus 2½ hours’ rising time

Cooking Time 1 hour 20 minutes

Ingredients

2½ t instant yeast
⅓ cup lukewarm milk
1 t lemon juice
330 g flour
50 g caster sugar
2 t vanilla paste
1 T honey
1 t salt
3 free-range eggs
1 T orange zest
1 T lemon zest
250 g butter, chopped
1 free-range egg yolk
50 g flaked almonds

Method

1. Combine the yeast, milk and lemon juice, then allow to stand for 5 minutes until foamy. Add 70 g flour and 1 T caster sugar and mix well. Cover with a damp cloth and rest for 30 minutes, or until doubled in size.

2. Place the mixture into an electric mixer and add the remaining ingredients, except the citrus zest, butter, egg yolk and flaked almonds. Knead until smooth.

3. Add the citrus zest and butter and mix until incorporated. Cover with a cloth and allow to rise for 2 hours, or until doubled in size.

4. Preheat the oven to 220°C. Grease and line 2 x 16 cm tins (we used an empty tomato can) with baking paper. Knead the panettone until smooth, then shape into 2 balls. Place into the tins and cover for 30 minutes.

5. Bake for 10 minutes, then reduce the oven’s temperature to 200°C and bake for a further 20 minutes. Reduce the temperature to 170°C and brush the panettones with the egg yolk and sprinkle with the almonds. Bake for 40 minutes until completely cooked through. If they get too brown, cover the tops with tin foil.

Cook's note: Serve with espresso and glasses of chilled sweet sherry. If you have any left over, use it to make bacon-and-marmalade toast.

Find more Christmas dessert recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistants: Bianca Strydom and Nadia Meyer

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Panettone-style Christmas bread

Ingredients

Method