Panettone for Christmas

Tonight?s the Christmas? Eve in Australia. I?d like to take this opportunity to thank you all my readers. Your encouraging, lovely words and frequent visits are the energy to keep this blog going.



Wish you all a Merry Christmas and enjoy happy holidays!



This is the last post before Christmas. I baked this Panettone, originated from Italy that is now widely spread around the world, usually baked for Christmas day. Traditionally, Panettone is baked in tins lined with baking paper, with a rustic look. After cooling down, you can keep it in an airtight container or wrapped in a plastic bag. It tastes even better after 3 days. I grabbed the ramekins that already sit in my kitchen cabinet and baked these lovely mini sized Panettone.

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