Stollen Bread and Butter Pudding
Our Stollen Fingers dipped in rum and butter make the perfect basis for a thoroughly Christmassy take on the classic bread and butter pudding. Here’s our recipe suggestion for a rich and delicious pudding.
10 stollen fingers
300ml double cream
1 tablespoon caster sugar
1 large egg
2 egg yolks
Preheat the oven to 160C and lightly butter an ovenproof dish.
Slice the stolen fingers in half lengthways and arrange them in the dish.
Put the milk and cream into a pan and bring near to boiling point. Whisk the egg, the yolks and the sugar. When the milk and cream are nearly boiling, pour them into the eggs and sugar, whisking continuously.
Pour the mixture over the stolen slices and leave to soak for 10 minutes.
Make a bain-marie by placing the dish in a roasting tin and pour boiling water into the roasting tin to come half way up the baking dish.
Place in the oven and bake for 40-45 minutes, until the pudding is softly set.