In case you hadn’t picked up over the last month, I really love Christmas. The kids and I have had so much fun this last week baking and decorating. Yesterday we made our own bon bons, cinnamon sugar crusted almonds and lovely little mince pies. The kids sang carols the whole day and practised a Christmas puppet show they want to perform. Lots of activity.
Today will be busy with glazing the ham, stuffing and roasting the turkey and adding the final layers to the mango and raspberry trifle with my mother-in-law and sister-in-law. I wish I could write up all the recipes but they will have to wait for another Christmas. In the meantime I will leave you with a recipe for Bûche de Noël which is a beautiful dessert to have on the Christmas table. We like to dust with a little fresh snow (icing sugar) and strategically place some Christmas ornaments on top. You can make little mushrooms out of meringue but that is too much effort for me.
Home made bon bons filled with chocolates, Christmas bells, party poppers, little toys and terrible jokes!
Cinnamon sugar-crusted almonds.
Glazed ham – honey, mustard, soy sauce. The house smells delicious.
Mango and Raspberry Trifle.
Mini mince pies. Need to still make the brandy butter.
Santa sacks are ready for tonight’s visitor. I’m thinking Santa might like a some Cointreau on ice and piece of Russian Caramel.
buche de noel
170g caster sugar
115g plain flour
55g cocoa powder
3 tablespoons hot water
chocolate buttercream icing
Grease and line a large swiss roll tin (roughly 30cm x 45cm). Preheat the oven to 200 degrees C.
In a mixmaster beat the eggs until light, fluffy and thick. Add the caster sugar a spoonful at a time and beat for a further minute or two until combined well.
Sift over half the cocoa and flour then fold through. Then fold in the hot water. Sift over the remaining cocoa and flour and fold through. Pour into the prepared pan and bake for 10 minutes.
Lay down a tea towel with a sheet of baking paper over the top. Quickly and carefully tip the baked cake onto the the tea towel and paper. Roll up the cake from the longest edge along with the tea towel and paper and leave to cool wrapped in the tea towel.
When cooled, unwrap the cake and spread a thin layer of the prepared chocolate buttercream. You can add some whipped cream too if you like. Then roll it up again. At an angle slice off each end and use some of the buttercream to glue them back on in a way that it looks like a chopped off log. Play around with whatever looks good before ‘gluing’. Then cover with the remaining buttercream but leave the ends exposed so it looks like a sawed off log. Run a fork through the buttercream to resemble bark.
Pop in the fridge to firm up and then dust with icing sugar and decorate before serving.
If you don’t have a large swiss roll tin then you can use a 20cm x 30cm lamington tin. Just adjust the quantities. I think that should be alright. I have added an extra gram or 2 there.
115g caster sugar
85g plain flour
30g cocoa powder
2 tablespoon hot water