Mkd-yulelog1

My Kitchen Drawer’s Gingerbread yule log

The best Christmas treat EVER

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My Kitchen Drawer’s Gingerbread yule log

Is there anything better than tucking into a slice of yule log at Christmas? We think not!

Which is exactly the reason why we've teamed up with the brilliant Alix from My Kitchen Drawer to create not just any yule log. But a gingerbread and white chocolate yule log.

Here's Alix's rather tasty festive treat. We think 'yule' love it!

Ingredients 

For the sponge: 

  • 4 large eggs
  • 125g light brown soft sugar
  • 1 tbsp black treacle
  • 2 tbsp honey
  • 125g plain flour
  • 1 tbsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg

For the white chocolate buttercream: 

  • 150g unsalted butter, softened
  • 100g Asda Madagascan vanilla white chocolate
  • 2 tbsp ginger syrup, from a jar of stem ginger
  • 300g icing sugar

For the gingerbread decorations:

  • 175g dark muscovado sugar
  • 85g golden syrup
  • 100g butter
  • 350g plain flour, plus extra for dusting
  • 1 tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1 egg, beaten
  • A writing icing pen to decorate

 

The method 

1. Preheat the oven to 200°C and line a 30 x 20cm baking tin with baking paper.

2. For the sponge, whisk the eggs and sugar in a large bowl using an electric hand whisk for about 5 minutes until they are very pale and fluffy. They’ll be ready when you lift the beaters out of the mixture and it leaves a thick trail that disappears after a few seconds.

3. Beat in the treacle and honey until fully incorporated, then sieve over the flour and spices and fold gently until the flour is well mixed in.

4. Pour the batter into the prepared tin and spread right into the edges. Bake for 10-12 minutes until firm and bouncy to touch then leave the sponge to cool for a few minutes. Meanwhile, dust a sheet of baking paper with icing sugar then flip the sponge on top of it. Peel off the top layer of baking paper and roll the sponge up tightly, starting at one of the short edges. Leave rolled up and set aside to cool completely.

5. For the gingerbread decorations, Melt the sugar, golden syrup and butter in a saucepan, letting it bubble for a minute then leave to fully cool.

6. In a separate bowl whisk the flour, bicarbonate of soda and spices together then add the warm syrup mixture and the egg and stir everything together into a dough. Gently knead the dough until it’s smooth, then wrap in cling film to chill and firm up for at least 30 minutes.

7. Remove the dough from the fridge, preheat the oven to 200C and line a baking tray with baking paper

8. Roll out the dough to about 1cm thickness, then cut out gingerbread decoration using a mixture of festive cutters small enough to sit on top of the yule log. Roll up any excess and leave in the fridge for another bake.

9. Bake the decorations for 10-12 minutes then leave to cool completely before decorating using the white icing pen.

10. To make the buttercream, add the butter to a large mixing bowl and whisk until soft. Add the melted white chocolate and a ginger syrup then stir to combine.

11. Slowly add the icing sugar one tablespoon at a time then mix well until light and fluffy.

12 To decorate the yule log unroll the sponge then spread half the buttercream over the sponge and roll it back up. Cover the outside of the roll with the remaining buttercream adding some detail using the end of a fork. Top with the gingerbread decorations and serve.

 

 

To discover more of Alix's recipes head over to @mykitchendrawer. Plus make sure you stock up on all the ingredients you could need online at Asda.