Christmas crackers

Yule log with salted caramel butter

Serves: 8-10 Preparation time: 45 minutes Cooking time: 20 minutes

For the sponge

6 eggs

170g golden caster sugar

35ml whole milk

120g self-raising flour

50g cocoa powder

For the caramel butter filling

150g softened butter

450g icing sugar, plus extra for dusting

75ml whole milk

2 tsp vanilla-bean paste

300g caramel

½ tsp flaky salt (optional) For the chocolate ganache

400ml double cream

250g dark chocolate

(70% or more)

● Preheat the oven to 180°C/

350°F/gas mark 4. Line a

40cm x 27cm baking tray with baking paper.

● For the sponge, separate the eggs into 2 large bowls.

● Add the sugar to the yolks and whisk until they’re pale yellow and slightly thickened. Add the milk and whisk. Sift in the flour and cocoa then fold in until you have a smooth batter.

● Whisk the egg whites, using a clean dry whisk, until they form stiff peaks. A third at a time, fold the whites into the yolk mixture.

● Spread the mixture over the tray and bake for 8-10 minutes until the sponge is just firm to the touch.

● On a work surface lay a sheet of parchment paper on top of a clean tea towel. Turn the sponge on to this and cool for 1 minute. Peel the baking paper from the cake and leave to cool.

● Meanwhile, whisk the butter until smooth and pale. Sift in the icing sugar and mix. Pour in the milk and vanilla paste and whisk until pale and creamy. Fold the caramel and salt, if using, through to create swirls.

Trim the long sides of the sponge. With a long edge of the sponge facing you, 2cm in score a shallow line along the length. Starting from this line, spread the caramel butter evenly to the short edges but 3cm away from the opposite long edge.

● From the scored line, roll the sponge into the caramel butter to form a roulade.

● Make the chocolate ganache by gently warming

300ml of cream until just simmering. Turn off the heat.

● Break the chocolate into a metal bowl. Pour the warm cream over and gently stir to melt and combine. Allow to cool for 10 minutes.

● Whisk the remaining cream into soft peaks and fold into the chocolate cream.

● Trim the ends off the roulade and spread the ganache evenly all over it.

● Gently run the back of a spoon down the length of the chocolate to create barkstyle lines and leave to set.

Dust with icing sugar to serve.