This decadent panettone bread and butter pudding cake is layered with fruit mince and chocolate. Serve it up with raspberries and cream.
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Preheat oven to 160°C. Grease a 20cm (base measurement) round cake pan. Line the base and side with baking paper. Arrange one-quarter of the panettone over base of prepared pan. Spoon one-third of the fruit mince over panettone. Top with one-third of the chocolate. Continue layering with remaining panettone, fruit mince and chocolate, finishing with panettone.