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

Lemon Curd cupcakes

These zesty lemon curd and vanilla cupcakes works perfect as an afternoon tea treat.

Makes 25

This is what you need;

• Lemon Curd

3 Lemons, the zest and the juice.
2 eggs + 1 egg yolk
150g sugar
100g cubed unslated butter

• 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

• For the butter cream

450g icing sugar
475 unsalted butter (soft)
2 eggs
250g Lemon curd

In a heatproof bowl over simmering water, on a medium heat, add your lemon zest and juice, sugar and butter and stir now and then. In a bowl whisk your eggs until combined and set to one side. Once all the butter has melted slowly add your egg mixture and whisk whilst adding, then let it cook for 10 minutes string now and then. After 10 minutes take it off the heat and let it cool,  you should have about half of the mixture left over and you can transfer this into a sterilized jar and keep in the fridge. 

Preheat 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, and baking soda into the butter mix and mix well.

Divide the mixture into 25 cupcake cases and bake in the middle of the oven for 15-20 minutes.

Now on to the butter cream.
Put sugar, butter 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. Now mix ur lemon curd into your butter cream and mix well and it should be ready for piping. 

enjoy!

Custard Buns with Coconut Icing (Skolebrød)

This is a classic Norwegian bun that goes down a treat every time, guaranteed!
(Makes 12 heavenly buns)

This is what you need:

650g Self-raising flour
90g caster sugar
1 pinch of salt
2 tbsp cardamom
1 Sachet fast action yest
100g butter
360ml whole milk

For the custard:

6 egg yolks
1tbsp vanilla paste
1tbsp cornflour
50g caster sugar
610ml whole milk

Icing:
1egg white
5 drops of lemon juice
2tbsp water
250g confectionery sugar
1cup on dessicated coconut

LET’S BAKE!
Start by sifting the flour and  cardamom into a bowl, add yest on one side and sugar and salt on the other.
Add 1/4 of the milk into a saucepan together with the butter, stir until the butter has melted and set to one side.
Mix the remaining milk into the melted butter, mix all the dry ingredients together then make a whole in the middle of the bowl, pour in the milk mixture.
Knead in the bowl until the dough feels manageable, pour out on a lightly floured surface and get stuck in kneading to build up as much gluten as you can, this should take about 10 minutes. Put the dough back into a lightly floured bowl and cover with clingfilm, leave to rise until twice it’s original size.
Start making the custard, start by adding the egg yolks, sugar, vanilla paste and cornflour into a bowl and mix vigorously until combined. Heat up the milk until simmering, pour the milk slowly into the bowl whilst stirring, once half the milk has been combined but the milk back on the stove on low heat. Start poring the the egg yolk mixture back into the saucepan whilst stirring but make sure it doesn’t start to boil, stir until the custard goes really thick, set to side.
Preheat your oven to 250 or gas mark 7, punch your dough down (once finished proving) and divide the dough into 12 and make round balls and then flatten them out, time to prove for a second time, cover with clingfilm but make sure the the buns have space to raise. After 1 hour they should have grown about twice their size, using your thumb create a dent in the bun, now you can make a big dent if you LOVE custard or a smaller one if you’re not that keen. Add the custard and bake the buns in the middle of the oven for 10-15 minutes.

Ice Ice Icing time, add all the ingredients into a bowl and whisk with a fork, the consistency should be really thick, it should struggle to slide off a spoon. Put the coconut into a bowl and set aside.
Once the buns has cooled cover the bun in icing around the custard (i love icing so I just chuck it on all over) then dip the iced side into the coconut, now the only thing left to do is stuffing your face in this goodness !

Enjoy