Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Stollen bread and butter pudding tart recipe

3 ratings

Stollen gives this bread and butter pudding tart a special festive twist for Christmas. You can even freeze leftovers for another time but we doubt you'll have any, it's that good! See method

Serves 14
Takes 1 hr 5 mins plus 1½ hrs soaking
409 calories / serving
Freezable
Vegetarian

Ingredients

2 x 500g packs stollen, cut into 1cm slices
45g salted butter, softened
3 clementines, 2 zested and juiced
300ml milk
300ml whipping cream
4 eggs, beaten
20g flaked almonds
2 tbsp demerara sugar
½ tsp icing sugar
cream or crème fraîche, to serve (optional)

Each serving contains

Energy
1710kj
409kcal 20%
Fat
23g 32%
Saturates
10g 50%
Sugars
27g 30%
Salt
0.4g 6%

of the reference intake
Carbohydrate 42.4g Protein 8g Fibre 2g

Method

Line a 23cm loose-bottomed round cake tin with nonstick baking paper, leaving the edges hanging over the sides. Spread one side of the stollen slices with butter. Cover the base of the tin with a layer of stollen, butter-side up, tearing to fit snugly.
Pour over the half the clementine juice and zest. Layer the remaining stollen on top in angled layers, then add the remaining zest and juice.
Whisk together the milk and cream, then whisk in the beaten eggs. Pour this custard over the stollen, then set aside in a cool place to soak for 11⁄2-2 hrs until the custard has been absorbed.
Meanwhile, peel strips of zest from the remaining clementine; twist around the handle of a wooden spoon and wrap in damp kitchen paper. Set aside.
Preheat the oven to gas 4, 180°C, fan 160°C. Scatter the almonds and demerara sugar over the soaked stollen, then bake in the centre of the oven for 35-40 mins until golden. Leave to cool for 5-10 mins before topping with the orange zest twists and dusting with icing sugar. Serve in slices with cream or crème fraiche, if you like. It’ll keep in an airtight container in the fridge for up to 5 days*.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas desserts

We recommend this recipe for a special occasion or treat, as part of a balanced diet.