CHRISTMAS LEFT OVERS. BOOZY STOLLEN PUDDING
If you were lucky enough to be given or bought a lovely home made Stollen this Christmas, you MAY have some left over along with some drops in the bottom of your liqueur bottles!!!!
For this recipe you can use Brioche, Croissants or any other bread product you happen to have to hand.
INGREDIENTS. ALLERGENS IN BOLD. Serves 6 Oven 180c 350F Gas MK 5 Time taken 20mins + Standing time & Cooking
Slices of Stollen,( I used my own Homemade, filled with Cranberries, Pistachios & Marzipan) or any of the above.
3 Large Free Range Local Eggs
150ml Double Cream
350ml Milk
2 Tbspns Rum, or Cointreau
Grated rind of 1 large Orange
1/2 Tspn Freshly grated Nutmeg & Cinnamon.
METHOD.
Butter a large ovenproof serving dish & lay the slices of Stollen over the base, building several layers.
Beat together the eggs, cream, orange rind, liqueur & spices.
Pour over the sliced Stollen pushing the slices down to cover in the liquid.
Leave to stand for 40mins.
Bake in the centre of the oven for approx 45mins until the pudding is just firm in the centre.
Allow to cool slightly, before serving, dust with Icing Sugar and add a good dollop of Clotted Cream or clotted cream Ice Cream. ( Marshfield Farm do a superb clotted cream & gingerbread Ice Cream if you really want to go mad).
If you want to use Croissants slice them & spread with Nutella & add a layer of chopped dried apricots, or leftover ripe bananas before proceeding as above.
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