Archive of BBC Food Recipes

Toasted stollen with butterscotch sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook


  1. For the toasted stollen, mix the cream with the honey in a bowl.

  2. Place one piece of toasted stollen onto a plate. Spoon over some of the honey and cream mixture. Place a second piece of toasted stollen on top and follow with another layer of honey and cream mixture. Top with the last piece of toasted stollen.

  3. Dust the stollen stack with icing sugar.

  4. For the butterscotch sauce, melt the sugar in a frying pan over a medium heat. When the sugar caramelises to a deep golden-brown, add the hazelnuts. Stir to coat the nuts in caramel.

  5. Add the lemon juice and cream and stir to create a thick butterscotch sauce.

  6. To serve, spoon some of the butterscotch sauce around the stollen stack.


For the toasted stollen

  • 100ml/3½oz double cream
  • 50ml/2fl oz clear honey
  • 100g/3½oz ready-made stollen cake, cut into three slices and toasted
  • 1 tbsp icing sugar, to dust

For the butterscotch sauce

  • 50g/1½oz caster sugar
  • 85g/3oz hazelnuts
  • ½ lemon, juice only
  • 50ml/2fl oz double cream, whipped until stiff peaks form when the whisk is removed

Shopping List

Toasted stollen with butterscotch sauce

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled


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