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Wiltshire-Style Christmas Stollen and Cranberry Pudding
Buttery stollen baked in a creamy custard, finished with a snowy dusting of icing sugar, bright cranberries, and rosemary for a festive Wiltshire-inspired table.
Ingredients
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Method
1
Preheat the oven to 180°C (160°C fan).
2
Grease a medium baking dish with the softened butter.
3
Arrange the stollen slices in the dish, slightly overlapping them.
4
Whisk the eggs, milk, cream, caster sugar, vanilla, and orange zest in a bowl.
5
Pour the custard evenly over the stollen.
6
Scatter the cranberries over the top.
7
Leave the pudding to soak for 10 minutes.
8
Bake for 35–40 minutes until the custard is just set and the top is golden.
9
Let the pudding rest for 10 minutes.
10
Sift icing sugar over the warm pudding.
11
Garnish with rosemary sprigs and a few extra cranberries before serving.
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