Stollen Recipe: Low Fat, Low Sugar

Makes a 1 lb cake

1 oz / 25 g fresh yeast or 1 tablespoon dried yeast +1 teaspoon sugar

3 fluid oz / 75 ml warm water

8 oz / 200 g wholemeal flour

1 oz / 25 g butter, softened

1 tablespoon black treacle or molasses

1 oz / 25 g sultanas

1 oz / 25 g chopped glace cherries

1 oz / 25 g chopped dates

1 oz / 25 g peel

1 egg, beaten

grated rind of one lemon

• Crumble the fresh yeast into the liquid or mix in the dried yeast and sugar. Keep warm until the yeast is working well.
• Rub the butter and molasses into the flour.
• Mix in the dried fruit. Then add the beaten egg and lemon rind.
• Slowly, mix the flour into the liquid until a uniform soft dough is formed.
• Turn on to a floured board and knead until the dough is smooth and elastic.
• Shape into two loaves and put into two greased 1lb loaf tins.
• Cover with a clean cloth and put into a warm place until double in size.
• Re-knead the dough and shape into an oblong 10 x 8 inches / 25 x 20 cm.
• Fold the dough in half, gently, and place on a greased baking tray.
• Bake at 375°F, 190°C, Gas Mark 5 for 25 - 30 minutes.
• Turn out and cool on a wire rack.

• Chopped dried apricots and figs may be used in place of the fruit.
• Add one ground clove or a teaspoon of mixed spice to the flour.