Stollen Pudding

Have you ever had some Stollen left from Christmas that has gone a little dry?


A little butter softened

1 Stollen cut into 1cm slices

250g/8oz pot of Mascarpone

2 eggs

4 tablespoons caster sugar

1 tablespoon Cointreau

Pack of fresh raspberries

Demerara sugar to top


  1. Preheat the oven to 160°C fan oven; 170°C conventional oven, centre shelf; gas 5
  2. Grease an oven proof dish with the butter and lay the slices of Stollen into it making 2 layers if necessary.
  3. Mix together the mascarpone, eggs, caster sugar and Cointreau.
  4. Put the raspberries on top of the Stollen slices and pour over the mascarpone mixture.
  5. Sprinkle with the Demerara sugar and bake for 20-25 minutes until set and the topping is crisp.
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