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Yule Log Cake

  Ingredients For the Sponge Cake: 4 large eggs, separated 1/2 cup (100g) granulated sugar 1/4 cup (50g) granulated sugar (for egg whites) 1 tsp pure vanilla extract 1/3 cup (40g) all-purpose flour 1/3 cup (35g) unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt For the Filling: 1 cup (240ml) heavy whipping cream, chilled 2 tbsp powdered sugar 1 tsp pure vanilla extract For the Chocolate Ganache Frosting: 1 cup (170g) semisweet chocolate chips or chopped chocolate 1/2 cup (120ml) heavy cream 1 tsp unsalted butter (optional, for shine) For Decoration (Optional): Powdered sugar (for "snow") Chocolate shavings, berries, or sprigs of rosemary (for a festive touch) Instructions Step 1: Prepare the Sponge Cake Preheat the Oven : Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving some overhang for easy removal. Whip the Egg Yolks : In a large bowl, whisk egg yolks and 1/2 cup sugar until thick and pale y...
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Ingredients

For the Pudding:

  • 1 cup (150g) raisins
  • 1 cup (150g) sultanas or golden raisins
  • 1/2 cup (75g) dried currants
  • 1/4 cup (50g) candied citrus peel, finely chopped
  • 1/4 cup (50g) dried figs or dates, chopped (optional)
  • 1/2 cup (120ml) brandy, rum, or orange juice
  • 1 1/2 cups (180g) fresh breadcrumbs
  • 1/2 cup (75g) all-purpose flour
  • 1/2 cup (100g) dark brown sugar
  • 1/2 cup (100g) suet or unsalted butter, grated
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1 medium apple, grated
  • Zest of 1 orange
  • 3 large eggs, lightly beaten

For Steaming:

  • Butter or non-stick spray for greasing the pudding basin
  • Boiling water


Instructions

Step 1: Soak the Fruits

  1. In a large bowl, combine raisins, sultanas, currants, candied citrus peel, and any additional dried fruit.
  2. Pour the brandy, rum, or orange juice over the fruit. Cover and let soak for at least 12 hours or overnight for the best flavor.

Step 2: Mix the Pudding Batter

  1. Grease a 1.5-quart (1.5-liter) pudding basin or heatproof bowl with butter or non-stick spray.
  2. Add breadcrumbs, flour, brown sugar, suet (or butter), spices, grated apple, and orange zest to the soaked fruit mixture. Stir well.
  3. Add the beaten eggs and mix until everything is thoroughly combined. The batter will be thick and sticky.

Step 3: Prepare for Steaming

  1. Transfer the mixture to the prepared pudding basin. Press down gently to level the surface.
  2. Cover the basin with a layer of parchment paper and foil, pleated in the center to allow for expansion. Secure with string around the rim of the basin.

Step 4: Steam the Pudding

  1. Place the pudding basin in a large pot. Add boiling water to the pot until it reaches halfway up the sides of the basin.
  2. Cover the pot with a lid and steam over low heat for 4-5 hours, checking occasionally to ensure the water level remains consistent (add more boiling water as needed).

Step 5: Cool and Store

  1. After steaming, remove the pudding from the pot and let it cool completely.
  2. Replace the parchment and foil with fresh ones, then store in a cool, dark place for up to several weeks to allow the flavors to mature.

Step 6: Reheat and Serve

  1. Reheat the pudding by steaming it again for 1-2 hours before serving.
  2. Optionally, serve with brandy butter, custard, or whipped cream.

Tips

  • Flambé Presentation: Warm 2-3 tbsp of brandy, pour it over the pudding, and light it just before serving for a dramatic presentation!
  • Non-Alcoholic Version: Substitute the brandy with orange juice for soaking the fruits.


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