Why not have a go at making your own Yule log to share with your bubble over Christmas?

                                CHRISTMAS CHOCOLATE LOG RECIPE

Ingredients

Swiss Roll

3 Eggs

100g Caster sugar

100g Plain flour

15ml (1tbsp) Cocoa powder

Butter Icing

75g Butter, softened

175g Icing sugar

15ml (1 tbsp) Cocoa powder

15-30ml (1-2 tbsp) Warm water

Decorations: sprinkles, fondant characters/shapes, holly, etc

  You will need a silver board or a plate to put the log on 

Method

1. Preheat the oven 200°C, fan 180C or Gas mark 6. 
2. Grease a 33 x 23 cm baking tray and line with greaseproof paper. Grease again
3. Put the eggs and sugar into the mixing bowl. Using an electric hand mixer, whisk until pale and creamy and thick enough to leave a trail on the surface when the whisk is lifted
4. Sift in the flour and cocoa powder and fold carefully with a tablespoon
5. Pour the mixture into the tin and tilt the tin backward and forwards to spread the mixture in an even layer. Be careful not to knock the air out of the mixture
6. Bake in the oven for 10-12 minutes
7. Meanwhile, wash up and wipe down surfaces. Place a sheet of greaseproof paper on the work surface and dredge with caster sugar
8. Quickly turn the cake onto the paper, trim off the crust, and roll up tightly with the paper inside. Leave to cool
9. To make the butter icing: Put the butter in the large plastic bowl and cream until soft. Gradually sift and beat in the icing sugar and cocoa powder. Then add warm water. Finally use the electric hand mixer to give a smooth consistency
10. To decorate: When the Swiss roll is cold unroll and remove the paper. Spread with a third of the butter icing and roll up
11. Use the rest of the butter icing to spread over the outside of the Swiss roll and mark to represent a log with a fork. Dust with icing & add decorations