Ice-cream-stuffed panettone

1. With a bread knife, cut off the domed top of the panettone and, without removing the paper wrapping, cut a cylinder from the centre of the loaf, leaving about 2.5cm of panettone around the sides and on the base. Reserve the centre of the loaf for another purpose (like making excellent French toast, or making ice-cream sandwiches with any leftover ice-cream filling, below).

2. Soften the ice-cream by transferring it to a large bowl and breaking it up with a wooden spoon. Stir occasionally until the ice-cream is soft, then combine with the candied fruit and dark chocolate.

3. Stuff the centre of the panettone with the ice-cream and cover with the domed top. Wrap the whole thing in a plastic bag and freeze for 4 hours. Remove the panettone from the freezer 10 minutes before serving. Tie a ribbon around it, if you like, dust liberally with icing sugar, then serve with festive fruit such as cherries.

Tip: My best tip for Christmas entertaining is to play Santa Claus and make a list, but yours should be of all the jobs that need to be done on Christmas Day. Stick the list on the fridge, so if anyone asks what they can do to help, you can give them a job and lighten your load.

Also try: my turkey, bacon and cranberry sausage rolls

Adam's tips on how to bring a plate like a pro

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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