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A lovely little dessert
Makes: 10 individual stollen
Once the cooled mini stollen, still in their baking parchment cases, have been removed from the dariole moulds, place them in clean small buckets or terracotta flower pots. Dust generously with icing sugar, then wrap in Cellophane and tie with a ribbon. Alternatively, wrap each mini stollen in Cellophane and finish with ribbon and a gift label, or place in a small gift box, lined with tissue paper.
10 x 125ml dariole moulds
10 small galvanised buckets, the same size
as the moulds or 10 terracotta flower pots (optional), thoroughly washed and dried
Red or white ribbon to decorate
Typical values per serving:
This recipe was first published in November 2007.