Yule Log (Buche de Noel)

This is just such a classic and you can’t have Christmas without it!
As it’s very chocolaty I serve it with some home made custard, yummy..

Makes 1 Yule log and a pot of Custard

This is what you need;
4 eggs
75g caster sugar
25g dark Muscovado sugar
65g self-raising flour
40g cocoa powder

For the Ganache
300g dark chocolate
300ml double cream

For the Custard
4 egg yolks
50g sugar
250 ml whole milk
seeds of 2 vanilla pods

Let’s get started with the Ganache, put everything in a heatproof bowl and put over a sauce pan with simmering water, do not let the later touch the bowl. Stir and make sure that the chocolate has melted then cover and put in the fridge to set.
Preheat your oven 200C/400F/Gas 6.
Start by whisking your eggs and sugar until you have a frothy and pale mixture, then sift the flour and cocoa powder then fold in with a metal spoon. In a 30cm x 20cm greased and lined baking tray carefully pour out the mixture and make sure you get it all the way out to the corners. Bake in the middle of the oven for 10 min. Turn the sponge out on a baking parchment that’s slightly bigger, then on the long side of the sponge cut a 2.5 cm long insertion and roll up the sponge and let it cool. Once the ganache is ready roll out your sponge and fill with half of the ganache and spread evenly. Cut the edges so they are even, then roll up your sponge and cut a 10cm piece from the side, slab a bit of ganache on the angled side then attach it to the rest of the log. Then pipe the rest of the ganache to your taste then sift some icing sugar on top and serve.

For the custard; Whisk the egg yolks and sugar then in a saucepan heat the milk, once simmering, pour slowly into the egg yolks and stir until fully combined, then transfer back into the saucepan and whisk until you have the thickness you desire.

Enjoy x

Almond Toffee (Knäck)

My internet was down yesterday thus no post, but here it is, a Swedish classic that get stuck in your teeth!

Makes 100 (if you are using 25mm cases) 

This is what you need;

250 g double cream
250 g golden syrup
250 g caster sugar
100 g chopped mixed nuts

This is how you do it!

Firstly, put all your cases on a baking trey so you don’t have to fiddle with that. Then put everything into a saucepan, except the nuts, then biol until it reaches 125 c degrees, put to one side and mix in the nuts and use a tsp to transfer the toffee into the cases. Leave to set and then transfer into a jar or cellophane bags to give away.

Enjoy x

Banoffee Cupcakes

This is something that always goes down a treat and they just look amazing, if you’re not a cupcake fan you can just make this as a normal cake and serve with whipped cream.

Makes 25

This is what you need;

• For the sponge

170g of self-rising flour
170g soft butter (if it’s still hard, use a fork and mash it until soft)
150g granulated sugar
3 medium eggs (room temperature)
1 big tsp baking powder
100g chopped white chocolate
50g milk chocolate chips
1tbsp cocoa powder

• For the candied Banana

2 sliced bananas, aim for £1 coin thickness
1/4 cup of water
1/2 dark brown sugar

• For the Caramel 

1 cup caster sugar
1/2 cup of double cream
85g unsalted butter (cubed)

• For the butter cream

1tbsp vanilla paste
450g icing sugar
475 unsalted butter (soft)
2 eggs

2 thinly sliced bananas.

Let’s get started…
Start by making your caramel, now it’s really important that you pay attention as the sugar starts to boil really quickly. Put the sugar in a heavy saucepan  together with a thermometer and heat over medium heat, once the sugar starts bubbling you can start stirring with a wooden spoon, keep an eye on the thermometer as you don’t want it to go over 177 degrees as it will burn. Once all the sugar has dissolved and created a dark amber colour start adding the cubes of butter, one at the time, stir until full incorporated. Then take the pan off the hob and start to slowly poor in the double cream and whisk until smooth, set to one side. *Tip – prepare all your ingredients and tools so you can fully concentrate.

Preheat your oven to 200 fan, gas mark 5, in a saucepan put the water and the (brown) sugar  and boil for around 5 minutes. In a shallow greased pan lay out your banana slices and poor over the sugar mixture and put it in the oven for 30 minutes, turning the slices after 15, once done, remove the slices onto a cooling wrack and poor hot water into the pan and back in the oven, this helps dissolving the sugar.

Lower the oven temperature to 180 fan, gas mark 4.5, prepare your cupcake tray and start making the sponge.
Start by whisking butter, sugar and vanilla paste, then add the eggs one by one until the butter mix is smooth. Sift flour, cocoa powder and baking soda into the butter mix then fold in the chopped milk chocolate for extra chocolaty sponge…

Divide the mixture into 25 cupcake cases and bake in the middle of the oven for 15-20 minutes.
Whilst this is baking away start making the butter cream.

Put sugar, butter, salt and vanilla paste in a bowl and mix until fluffy, start adding the confectionery sugar gradually once incorporated add the eggs one by one and mix for 3 minutes / egg to create a light and fluffy cream.

Once the cupcakes has cooled place 2 thin slices of bananas on top then pipe the butter cream, swirl 1 tsp of caramel around the butter cream and then top with a candied banana slice. DONE !

This recipe has a lot of components but just make sure you have everything prepared and use grease proof paper under your cooling racks..