Yule log

Mary Berry shows you how to make a foolproof Bûche de Noël. It’s utterly delicious and a perfect alternative to Christmas pudding!


By Mary Berry
From The Great British Bake Off

Ingredients

For the chocolate sponge

  • 4 large free-range eggs
  • 100g/3½oz caster sugar
  • 65g/2½oz self-raising flour
  • 40g/1½oz cocoa powder

For the chocolate ganache topping

  • 300ml/½ pint double cream
  • 300g/10½oz dark chocolate (around 35-40% cocoa solids), broken into small pieces

For the cream filling

  • 300ml/½ pint double cream, whipped

To decorate

  • icing sugar, for dusting
  • a toy robin or sprig of holly
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