Stollen Bread and Butter Pudding: use up that Stollen that's in your Christmas hamper or that you got on offer at the supermarket!

Stollen Bread and Butter Pudding page 187

If you've got a spare loaf of stollen knocking around at home, which is likely as they are always on special offer this time of year, or you've been in receipt of one in a gift hamper, then this is a delicious alternative to traditional Christmas pudding and so easy to do. The lovely marzipan running through the centre of the bread gives it a decadent and luxurious touch as part of a bread and butter pudding and served with warm custard is a lovely festive treat.

I really like the book that this recipe comes from, Women's Institiute Complete Christmas: food and crafts for a complete Christmas (2004 ) by Sian Cook, Margaret Williams and Anne Griffiths  http://www.amazon.co.uk/Womens-Institute-Complete-Christmas-Perfect/dp/0743259378/ref=sr_1_8?ie=UTF8&qid=1388159349&sr=8-8&keywords=women%27s+institute+christmas This is no stuffy, '1950s affair-of a book', but a collection of fabulous contemporary recipes and ideas to add sparkle and delight to your Christmas. I haven't done many recipes yet but one thing I particularly like is a dedicated section to the veggies among us which many of my family members are. There are also really helpful sections on menu planning, Christmas drinks and cheat's Christmas among others.
For my veggie family members I have made the Mushroom Strudel on page 90 and served it with the very tasty Port Sauce on page 99: a great combination that meat-eaters will love too. I'm planning to make individual Stuffed Mushroom and Stilton Tarts (page96) and also the Cherry and White Chocolate Shortbread on page 185. There are updated ideas for your Christmas veggies that quite frankly I'd be very happy to serve at other times of the year to spruce up the old Sunday roast e.g. Baked Mustard and Orange Carrots (page 74), Parsnip Dauphinoise (page 75) or how about Celeriac Puree with Onions and Mustard Seeds (page 79).

Stollen Bread and Butter Pudding (copyright WI Enterprises Ltd. 2004)

Serves 8
150 ml double cream
425 ml milk
1 vanilla pod or I used 1 tsp of vanilla paste
50 g muscovado sugar
4 eggs, beaten
1 tbsp Amaretto liqueur or brandy

Amaretto liqueur

1 tsp ground cinnamon
14 - 16 thin slices of stollen
50 g butter, softened, plus some extra for greasing

Buttered stollen

1. Preheat the oven to 180 degrees. Place the cream and milk in a saucepan with the vanilla paste or alternatively split a vanilla pod and scrape out the seeds. Bring to just below the boil and remove from heat and leave to infuse for about ten minutes.
2. Whisk the eggs and sugar together then add the cream mixture, while continuing to whisk. Add the Amaretto and half the cinnamon.

   

   Sliced stollen

3. Spread the stollen slices on one side with the butter and then butter an ovenproof dish (approximately 21 cm x 31cm). Arrange the slices in the dish, overlapping slightly.
4. Strain the custard over the stollen, sprinkle with the remaining cinnamon and leave to soak for an hour in the fridge. It can be left for up to two days before baking, although you will need to bring to room temperature before baking.
5. Bake for 40-45 minutes until the top is firm and golden. Serve with lashings of custard in which you could always add some Amaretto or brandy!

   

   Ready to bake in the oven with a good sprinkling of cinnamon
   
   
   
   
   
   

Staright from the oven

Served with custard

This was a real winner in our household. Of course if you can't get hold of shop-bought stollen, you could always make your own. There is a recipe on page 28 in the above book or several can be found on line by doing a simple search.