Baked stollen pudding

Baked stollen pudding recipe

I’m a bit of a sucker for a bargain. I mean, who isn’t? There I was, bustling through Wynyard station when I noticed a $1 sign in my peripheral vision at some little place that sells chocolates, nuts and dried fruits. Two baskets loaded with loaves of marzipan stollen sat front and centre – $1 per loaf due to being close to their use-by date.

I grabbed four and froze them as soon as I got home.

It may be a traditional German Christmas fruit cake, but nothing’s to stop me from cooking a Christmas-style dessert at the end of summer in Sydney.

Stollen pudding, anyone?

With fresh figs wafting about the markets, beckoning me to buy them, I thought it was a given to bring some into the picture.

How about some salted macadamias, as well?

The stollen may be the hero in this rather unattractive-yet-decadent pudding, but it’s the salty crunch of the macadamias and sweet baked figs that bring it all together.

Baked stollen pudding recipe

Baked stollen pudding recipe

Baked stollen pudding recipe

 

 

Print Recipe
Baked stollen pudding
Course Dessert
Servings
servings
Ingredients
Pudding
Praline
Course Dessert
Servings
servings
Ingredients
Pudding
Praline
Instructions
Pudding
  1. Lay and overlap the slices of stollen in a 6 centimeter-deep baking dish lined with baking paper, and greased with butter or cooking spray.
  2. Place the remaining ingredients into a mixing bowl and lightly whisk to combine. Pour the batter over the sliced stollen, pressing down gently with your fingers so that every piece gets soaked. Lay a piece of plastic wrap over the stollen and place a board or plate on top to help submerge the stollen. Refrigerate for at least four hours to allow the stollen to absorb the batter.
Praline
  1. Place all praline ingredients, except the figs, into a mixing bowl. Using your fingers, rub the mixture together until well incorporated. Add the figs and very gently coat them with the mixture, being careful not to bruise them.
  2. Remove the stollen from the fridge and discard the plastic wrap.
  3. Preheat the oven to 180°C.
  4. Remove the figs from the praline mixture and set aside. Scatter the praline mixture evenly over the stollen, then stack the figs down the centre. Bake for 50 minutes until lightly golden and set.
  5. Serve hot or at room temperature with double cream or ice cream.
Share this Recipe
 
  • Barry Ozmo

    if you put that down in front of me no way jose, wouldnt i be tucking into it.

  • Wow – first, I have never had marzipan stollen. But now that I know it exists, I will be craving it till I get some. (Or make some, I suppose…) The pudding with figs and the praline looks truly amazing. It feels like Christmas all over again!

  • A genius idea. I still have a stollen from last year I need to eat. Also a panettone. lolol

  • Sara (Belly Rumbles)

    I love a bargain too. Great idea and a delicious one as well.

  • AmandaChewTown

    That sounds and looks incredible! Love it as a pudding and I also don’t care that it is well past Christmas

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