Stollen bread and butter pudding tart recipe

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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*.

• See more Christmas desserts

• 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.

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