It's beginning to feel a lot like...

Ok ok ok..I won't finish that sentence. I'll be the first to admit that I hate seeing Christmas ads on the TV in early September, and if the bizarre techno remix of silent night I heard in Dunnes is anything to go by, I'd commit some heinous crime if I were forced to be full of Christmas cheer months in advance.

 It just doesn't feel right to be celebrating something weeks ahead of the actually day. I mean, we don't get legless weeks ahead in anticipation of St.Patricks day...ok..well, maybe that's a bad example, but you get my meaning. Hell, I remember when I was yonger my Dad's mother not putting up her Christmas tree till Christmas Eve. And there was something very special about that. It was a busy day, preparing for the feast, but topped off with the family calling around, helping to put up the tree and decorations.

 Even still, we as a family ususally don't put the tree up until the 16th or 18th. I know it sounds late but for me, it makes Christmas more special. I mean, due to certian circumstances last year we put the tree up the first week in Decemeber, and if truth be told, I couldn't wait to get rid of it on the first of January. All that feckin hoovering of pine needles got in the way of all the atin and drinkin. 

BUT there is a caveat to this early Christmas cheer. Christmas Baking. There are no two ways about it, if you want to make your own Christmas cake, pudding, mincemeat or edible gifts, you HAVE to start at least 6 weeks in advnace. So, over the next few weeks, I'll post some Christmas cooking recipes that I love and make year in, year out (and some newer ones that are getting a test run this year). DISCLAIMER: if you're related to me, maybe don't read on...you'll probably be getting some of these over the coming weeks as presents :P
Tradition would have that you make your Chrismas cake and pudding on Stir about Sunday (The last Sunday before the beginning of advent) but, for certain cakes, it's best to begin a few weeks prior to this. 

I'll post my Christmas cake recipe(s) in the next few days..but today's recipe is a continental Christmas favourite inspired by my recent trip to France (which invovled much cheese, wine, bread and foie gras). 
I had never been to France at this time of year and it was interesting to see all the shops and supermarkets putting out their Christmas stock, same as at home (for some reason i thought it would be considerably different..though they had no selection boxes..I think there could be a market there).

Anyway, like most of the continent, fruit cake as a christmas cake isn't that common, but fruit bread is. And all over the shops were Panettone.

 Now, I know it's a traditional Italian sweet enriched bread but it's become popular all over the world. I was first given a panettone as a gift and I loved it..kinda like a less dense brack. And perfect for making bread and butter pudding. The French equivolent would have to be the Alsatian Kuglehof. If you fancy giivng it a try you'll find it stocked in Lidl for sure and I'm sure in other large retailers. 

Anyway..I though mini panettone would be a perfect gift to include in this year's christmas hampers. Mini, becuase once opened it'll be easily eaten (about the size of a muffin) and therefore wouldn't go stale. 

You will need:
2 eggs plus one egg yolk
1tsp vanilla extract
500g plain flour
2 x7 g dried fast action yeast
100g caster sugar
200ml warm milk
200g soft butter
140g dried mixed fruit
100g mixed candied peel
milk for brushing
1- tbsp flaked almonds

1.Beat the eggs and yolk with the vanilla.

2.In a large bowl mix the flour, yeast, sugar and 1/2 tsp salt. 

3.add the warm milk and egg mixture, then beat to a soft, sticky dough (if you want use a stand mixer with a dough hook attachment - otherwise you'll have a sore arm and will take forever)

4.Cover with clingfilm and leave to rise in a warm place to double in size (about an hour)

5.Drop muffin cases into a muffin tin.
6. Blend the  butter, fruit and peel into the dough, with your hands. 

7.Cut into 10 pieces and place in each tin. 

8.Cover again and leave to rise well.
9.Heat the oven to 190C/gas 5.
10.Gently brush the panettone with milk, scatter over the almonds and bake for 25-30 mins until golden brown.

11. eat within 3 days or freeze for 6 weeks (perfect to make in advance to give as gifts )