Nigel Slater’s recipe for panettone with mincemeat and orange butter

A gloriously spicy, fruity, boozy twist on a Christmas classic

Remove 250g of butter from the fridge and leave it to come to a cool room temperature. Put the butter in a bowl and beat it with a wooden spoon. Add 100g of mincemeat to the butter, but don’t mix them together yet.

Finely grate the zest from a medium- sized orange and add to the butter. Add a pinch of ground cinnamon – no more – and 2 tsp of brandy. Cut 75g of candied peel into small dice (or use ready diced) and add. Mix together the butter, mincemeat, orange zest and brandy, stirring to combine, but make sure not to overmix.

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