Tuesday, 18 December 2012
Cherry Stollen Bars
Stollen Bars comes from Dan Lepard, and featured in last year's Christmas cooking supplement in the Guardian Weekend magazine. When I made them last year, I followed the recipe exactly and thought the result was perfect! This time I varied the fruit content and cut down on the nuts a little, mostly because of what I had available in the store cupboard, but also because I wanted to try the recipe with cherries and cranberries. I used only 50g of pistachios and 150g of mixed dried fruit, including cherries, cranberries, chopped apricots and sultanas. There were more cherries by weight than any of the other fruit - a mix of regular and sour - which is why I've called these Cherry Stollen Bars. I used a generous coating of butter - about 25g was enough - and kept adding icing sugar until no more butter soaked through. Hubs thought it would be better with less icing sugar!
AlphaBakes Challenge. This month the challenge, set by Ros from the More Than Occasional Baker, is to bake something where the name, or principle ingredient, begins with the letter 'S'. I expect, given the time of year, that stollen will feature heavily in the offerings, but that's fine by me, as it's one of my favorite christmas cakes. Ros co-hosts this baking challenge with Caroline, from Caroline Makes - each month a new letter of the alphabet is chosen randomly.