Nigella's Italian Christmas pudding cake is ludicrously, dazzlingly easy to make. It doesn’t require cooking or technical brilliance: merely assembly.

125ml l 4½ fl oz Marsala; 75g l 3oz pieces marrons glacés; 125g l 4¼ oz mini (or regular) chocolate chips, or finely chopped chocolate; 100g l 3½ oz pistachio nuts, chopped ...

Here I’ve made a lighter version using the Italian Christmas classic, panettone. You only need half or three-quarters of a cake, which leaves the rest for another day. SERVES 6-8 ...

Grease and line a 20.5cm round,deep cake tin with baking parchment.Next, wrap a double layer of bakingparchment or newspaper around theoutside of the tin, securing it with string– this will help ...

It's Christmas week, meaning all we want to be thinking about right now is the delicious festive food we're going to be enjoying over the coming days. If you're still on the hunt for a Christmas ...

Step 2: Add the bread. Add the cubed panettone to the bowl and gently toss to coat it in batter. Let the panettone stand in the batter for 15 minutes or until the bread softens.

Using a serrated knife, cut the panettone roughly into 1cm slices, then use about a third of these to line the bottom of a 23cm/9in springform cake tin. Tear off pieces to fit so that there are no ...