E-Newsletter  |

 Follow us:

The Instagram logo

Stollen Bread and Butter Pudding Recipe

Serves

8-10

Ingredients

  • 10-12 green cardamom pods
  • 1200ml unsweetened oat, soy or other creamy vegan milk
  • 1-2tbsp white sugar, according to taste
  • ½ vanilla pod or 1tbsp vanilla extract
  • 750g vegan German-style stollen loaf, 1-1.5 cm/1/3–½ inch sliced
  • ½ x 220g jar thick cut marmalade, preferably orange
  • 3 heaped tbsp cornflour
  • 100ml vegan cream, such as soy cream
  • Handful of sliced almonds, icing/confectioners’ sugar, for dusting
  • Ovenproof deep dish, approximately 5-7.5 cm deep and 11x15cm, lightly greased

Method

Pop open the cardamom pods and remove the sticky seeds inside. Grind to a powdery paste using a pestle and mortar or an electric grinder. You can also use the back of one spoon on top of another.

Put the ground cardamom seeds into a medium pan and put over a medium heat. Add 1 litre of the vegan milk, sugar and vanilla extract, or the scraped vanilla seeds and pod shell if using. Bring to a simmer then turn off the heat. Let steep for 10-15 minutes. If making in advance you can prepare the entire dish without baking and it will keep in the fridge for several hours or even overnight.

Preheat the oven to 175°C/gas mark 4.

Thickly spread each stollen slice on one side with the marmalade and layer into the prepared oven dish with the marmalade facing upwards, slightly overlapping each piece and filling the dish. Set aside.

Mix together the cornflour with a few tbsp of cold water to make a paste. Remove the vanilla pod from the milk (or sieve the milk into a jug or bowl if some of your cardamom seeds were a little unbroken). Then add the cornflour mixture to the milk, along with 100ml plus 1 tbsp vegan cream, whisk together well and heat gently until thickened. Pour approximately 750 ml of the custard mixture over the stollen slices, so they are well covered. Scatter with almond slices. Set aside the remaining custard to reheat in a small pan, whisking until thick and creamy. Bake the pudding in the preheated oven for 50 minutes until deep golden brown and bubbling.

Dust with icing/confectioners’ sugar just before serving. Serve the extra custard alongside the baked pudding.

Recipe courtesy of Vegan Christmas Feasts by Jackie Kearney, Ryland Peters & Small Photography by Clare Winfield.

                                         

Read more recipes from Rude Health Magazine...

Read the Food articles archive...