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Mrs Frugal


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This is so much nicer than the shop bought ones which are often dry or sickly. It's light and delicious and worth making the effort with.




150ml lukewarm milk

40g caster sugar

2 tsp easy blend dried yeast

350g plain flour plus extra for dusting

1/4 tsp salt

100g butter, softened

1 egg, beaten

50g seedless raisins

25g sultanas

40g candied orange peel, chopped

25g blanched almonds, chopped

1 tsp rum


40g butter, melted

50g icing sugar


1. Mix together the warm milk, sugar and yeast and leave in a warm place until it is frothy.

2. Sift together the flour and salt and make a well in the centre then pour in the yeast mixture. Add the softened butter and egg and mix to form a soft dough. Mix in the raisins, sultanas, peel and almonds and sprinkle on the rum. Knead the dough on a lightly floured board until pliable - the dough is very sticky so you'll need lots of flour on your board - forget the light dusting!!

3. Place the dough in a large greased bowl, cover with a clean tea towel and leave in a warm place for 2 hours until it has doubled in size.

4. Turn the dough out onto a floured board and knead it lightly until it is smooth and elastic again. Shape the dough into a rectangle about 25 x 20cm. Fold the dough over along one of the long sides and press the two layers together. Cover the loaf and leave to stand for 20 minutes.

5. Heat the oven to 200C/GM6. Bake for 25-20 minutes until well risen. Allow it to cool slightly on the baking sheet then brush with the melted butter. Sift the icing sugar over the top and transfer to a cooling rack. Serve in thin slices.

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I forgot that bit Kate - and I did knead it...... but it still made a really lovely Stollen :D


I made two out of the recipe and I changed all the fruit for something I like - dried cranberries and apricots :D

- and I put a roll of marzipan along the middle before rolling it over.


It is absolutely delicious :D


The recipe will make 6 small ones for hampers - I'm going to make those today........ and freeze them.

These two large ones are almost 15" long - it will make 6 x 5" long


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They look delicious, Lesley. It is a lovely recipe, isn't it. So light and fluffy! I'm going to change the fruit in ours as I need to make more today - somehow it seems to disappear when LSH walks through the door :lol: . I've made one for a Christmas hamper and that's all wrapped and labelled in the freezer along with the half ones that LSH hasn't managed to eat but I am going to make some with cherries and apricots in for us over the Christmas holiday.

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I'm going to add some mixed spice as well - because I love it :D


What I should be doing is making them with the usual squashed flies - I hate them :twisted: - then I wouldn't want to eat them :roll:


They're not very time consuming to make Egluntine - most of the time it is doing its own thing :lol:

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I've got dough rising in the airing cupboard at the moment. The actual making bit took 10 minutes at the most, Egluntine. It will sit there rising for 2 hours then it just needs a tiny knead, another 20 minute rest then you bake it - and then eat it :oops: . This batch has cherries in as I love them - probably not a good idea now I come to think about it after reading Lesley's post :lol: .

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