Prep time: 5 minutes
Total time: 15 minutes
10 heaped tablespoons mincemeat
2 thick slices panettone, 2-centimeters thick, from an 18-centimeter diameter cake
1 ½ ounces|40 grams unsalted butter
2 tablespoons icing sugar
- Warm the mincemeat in a small saucepan, stirring regularly. Place a slice of panettone on the work surface. Cover it with the mincemeat, then place the second piece on top and press gently to make a large, round sandwich.
- Melt the butter in a small, non-stick frying pan. Place the sandwich in the pan and let it cook over a low heat for two minutes, checking the underside is turning gold by lifting it occasionally with a palette knife. As soon as it smells warm and buttery and the underside is golden and toasted, place a plate over the pan, turn the pan and plate over, firmly and confidently, let the sandwich turn out onto the plate, then slide it back into the pan to cook the underside.
- Lift out, dust with icing sugar and cut, cake-like, into slices.
AUTHOR'S NOTE: Recipe reprinted with permission of the author from The Christmas Chronicles by Nigel Slater, published by 4th Estate. Price: £26
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