Are you ready for your festive Bake Off challenge?

Mary Berry and Paul Hollywood show you how to make classic Christmas Panettone and Yule Log...


Paul Hollywood’s Panettone


Makes 1 Panettone

[NB This is the correct version of the recipe printed on page 30 of 15-21 December issue of Radio Times]

500g/1lb 2oz strong white flour
7g/ 1/4oz salt
50g/2oz caster sugar
14g sachet instant yeast
140ml/5fl oz warm milk
5 medium eggs
250g/9oz unsalted butter, softened
120g/4 1/4oz dried cherries 
120g/4 1/4oz dried sultanas
120g/4 1/4oz dried currants
100g/3 1/2oz whole blanched almonds

1. Put the flour, salt, sugar, yeast, milk and the eggs in the bowl of a table mixer fitted with a dough hook. Begin by mixing slowly on number 2 for 2 minutes then move up to number 4 and mix for a further 6-8 minutes until you have a soft dough. 

2. Add the softened butter and mix for another 4-5 minutes. Remember to scrape down the bowl periodically to ensure that the dough mixes well. It will be very soft. Add the dried fruit and nuts. Mix until all incorporated.

3. Tip the dough into a bowl, cover and chill overnight or for 7 hours until the dough has hardened and you are able to shape the dough. 

4. Prepare the panettone tin by painting the inside with melted butter. Paint with a pastry brush in an upward motion and then chill the tin. Repeat this once more.

5. Remove your dough from the fridge. Knock back the dough, shape into a ball and place in the tin. Leave to prove in the fridge for a further 6 hours.

6. Heat the oven to 180°C/gas 4. When the panettone is risen, bake for 20-25 mins. Then reduce the temperature to 150°C/gas 2 and cook for 35 mins until a skewer comes out clean; bear in mind the sugar and butter in the dough will make it take on colour before it is actually fully baked. Remove from the tin and allow to cool.

Mary Berry’s Bûche de Noël (Yule Log) 

Makes 1 cake 

For the chocolate sponge
4 large eggs
100g/4oz caster sugar
65g/2 1/2oz self-raising flour
40g/1 1/2oz cocoa powder

For the chocolate ganache topping
300g/10 1/2oz Bournville chocolate, in small peices
300ml/ 1/2 pint double cream

For the cream filling
300ml/ 1/2 pint double cream, whipped
Icing sugar for dusting

33x23cm (13x9in) Swiss roll tin
Little robin, or sprig of holly to decorate 

1. Preheat the oven to 200 C/gas 6. Lightly grease a 33 x 23cm (13 x 9in) Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into the corners. 

2. For the sponge, whisk the eggs and sugar using an electric hand whisk in a large bowl until the mixture is pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a spatula, until all the cocoa and flour are incorporated into the egg mixture. (Be careful not to beat any of the air out of the mixture).  

3. Pour into the lined tin and spread evenly out into the corners. Bake in the middle of the preheated oven for 8 10 minutes until well risen and firm to the touch and the sides are shrinking away from the edge of the tin.

4. Place a piece of baking parchment bigger than the Swiss roll on the work surface. Dust with icing sugar generously. Invert the cake on to the paper and remove the bottom lining piece of paper.

5. Trim the edges of the cake with a sharp knife (if necessary) and make a score mark 2.5cm (1in) in along the longer edge. Roll up (from the longer edge) using the paper, rolling with the paper inside. Set aside to cool.

6. While the cake is cooling, make the icing. Heat the cream in a pan, just so as you can keep your finger in it. Then add the chocolate and stir until it’s melted. Cool, then put into the fridge to firm up (this icing needs to be very thick for piping). Whip the remaining cream.

7. Uncurl the cold Swiss roll and remove the paper. Spread the whipped cream on top, and re-roll tightly. Cut a quarter of the cake off from the end on the diagonal. Transfer the large piece of cake to a serving plate and angle the cut end to the side of the large cake to make a branch.

8. Put the chocolate icing into a piping bag fitted with a star nozzle. Pipe long thick lines along the cake, covering the cake completely so it looks like the bark of a tree. Cover each end with icing or, if you wish to see the cream, leave un-iced. Dust with icing sugar and garnish with fresh holly or a little robin to serve.


The Great British Bake Off Christmas Masterclass is on BBC2 on 18 December at 8:00pm