Buche de Noel – Christmas log
The boozy yule log
800g – 8 to 10 servings
ingredients for the buche
- 200g whisky Christmas pudding – Leftover
- 200ml Double cream – 70p
- 6 slices of brown bread or and breakfast bread
- 200 premade Vanilla butter Cream £1.39
- 50g almond flakes (optional) – Leftovers
- 250g dark chocolate – 99p
- 20g sugar
- Cling film
For the syrup (to moisten the bread):
- 10ml water
- 10ml gin
- 3 teaspoons sugar
Total spend: £3.09p
Remove the crust from the bread and flatten with a rolling pin. Mash the Christmas
pudding which would have been left in room temperature to make it easy to mash.
On a flat surface stretch out 70cm of cling film, then line the slices of bread as close to each other as possible and as straight as possible.
Now spread on all the surface 200g of the shop bought butter cream, a hand full of roast almonds flakes and the mashed Christmas pudding.
Make sure to spread all of that across the whole surface of the butter creamed bread.
Rolling the log
Now using a grater, grate over the mix about 20g of dark chocolate before rolling tightly while making sure that the bread slices remain together and the cling film is not caught in the rolling.
Seal the rolled sandwich very tightly in the cling film and place in the fridge for 1 hour.
After the hour has passed, bring the log out of the fridge and gently remove the cling film.
Preparing the covering
Place the log on a flat surface and moisten the bread with the syrup made out of the gin, water and sugar. Don’t make it too wet. Leave the log aside to absorb the liquid.
Meanwhile, prepare the yule log coverings: first layer is whisked cream the second layer is chocolate & whisked cream mix.
Melt 200g of dark chocolate and set aside.
While the chocolate is cooling, whisk 200ml of double cream with 20g sugar using an electric whisk until the cream hardens. Cover the bûche with 2 layers of the hardened cream.
Now pour the chocolate over the rest of the cream and fold gently until you obtain a uniform chocolatey colour.
Cover the bûche with the cream until you run out. Now smooth the covering as much as you can while imitating the look of a wood log.
Now decorate with the left over almond and dark chocolate shavings or simply leave it as it is.
If you are going to decorate the yule log, do it before leaving the cream covering to set.
Once the cake is decorated, place it in the fridge to harden for at least 1 hours before serving.
Enjoy just as it is.
This is a very very rich cake and need no accompaniment!
Christmas pudding yule log… British meet French in Christmas dessert…
Another idea will simply be to bake a sponge cake with chunks of Christmas pudding!
Ooh! how about making salted caramel with small lumps of Christmas pudding… just go create!
To see all the recipes includes in the Christmas leftovers series, please type #ChristmasScraps or #XmasScraps in the search box. Have you seen the Christmas pudding Ice cream?
To see the turkey leftovers see here, here and here.
Also check out the leftover mash recipes.