A Stonking Stollen Pud

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.

If you would like to comment or ask a question, please use the form below:

Food Waste. Paws for thought

Are you being driven Bananas?

Bananas

Food Waste. Love your Leftovers

Hi again Foodies. Does your fruit bowl often look like this?  Mangy looking bananas that no-one wants, or the half mouldy furry apples. What are you going to do with them? Throw them in the bin adding to the mountain of food we waste each year or make them into a delicious high fibre pud, which will have your family begging for more.

The recipe below is of my own creation, which I served in my cake shop last week. Served warm, straight from the oven topped with a scoop of my homemade rich custard Gelato it had the customers drooling & begging for the recipe. I told them if they followed this blog it would pop up one day. So, if you are out there reading this, here you are. Please leave me a comment below & let me know you have made it.

BANANA STREUSEL CAKE.

Makes 1 23 cm Cake.  Oven temp 375f .180C Gas Mk 5.

Vegetarian. Contains Gluten & Dairy.

INGREDIENTS.

3 Large ripe bananas, peeled

225g Self Raising Flour

1 level tsp Baking Powder

75g Castor Sugar

75g Butter, Chopped into pieces.

1 egg

150ml Set Plain Yoghurt.

1/2tspn Cinnamon

METHOD

Put flour, baking powder, cinnamon & sugar into a food processor, fitted with the knife blade. Pulse to mix. Add the butter & pulse until the mix looks like fine breadcrumbs.

Lightly beat together the egg & yoghurt, pour onto the mixture in the processor all at once along with the bananas. Pulse until the ingredients are well blended & form a smooth batter.

Pour into a lightly greased spring form cake tin, levelling the surface.

PREPARE THE TOPPING

Mix together 50g melted Butter, 50g Oats & 100g Soft Brown Sugar. Mix together with a fork, until crumbly & sprinkle over the top of the cake.

Bake in the centre of the oven for 35-40 mins until golden.

Cool in the tin for 5mins & serve.

Cake Banana Best

Enjoy baking foodies, until next time Love your Leftovers. Say No to food waste.