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.