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

Method

For the toasted stollen, mix the cream with the honey in a bowl.
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.
Dust the stollen stack with icing sugar.
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.
Add the lemon juice and cream and stir to create a thick butterscotch sauce.
To serve, spoon some of the butterscotch sauce around the stollen stack.

50g/1Â½oz caster sugar
85g/3oz hazelnuts
Â½ lemon, juice only
50ml/2fl oz double cream, whipped until stiff peaks form when the whisk is removed

Â½ lemon, juice only

50g/1Â½oz caster sugar

85g/3oz hazelnuts

50ml/2fl oz clear honey

1 tbsp icing sugar, to dust

50ml/2fl oz double cream, whipped until stiff peaks form when the whisk is removed

100ml/3Â½oz double cream

100g/3Â½oz ready-made stollen cake, cut into three slices and toasted

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