Bûche de Noel

Name: Bûche de Noel
Ingredients: 2 tbsp dark rum, orange-flavoured liqueur or any other liqueur or spirit that you like to use; 2 tbsp dark rum, orange-flavoured liqueur or any other liqueur or spirit that you like to use; ½ pt / 280 ml double or whipping cream; ½ pt / 280 ml double or whipping cream; 1 oz / 30 g cocoa powder; 3½-4 oz / 100–110 g best-quality plain chocolate; 3 oz / 85 g caster sugar; 2 oz / 60 g plain flour; 3 eggs

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

As an alternative to Christmas pud, I might look back to my time spent in France, and make a bûche de Noel or Christmas log. It is so easy to make that one year I did a Christmas branch, making six sponges, filling and rolling them, and shaping them as a knotted branch. It was a very effective finale to Christmas lunch.

Ingredients

3 eggs
3 oz / 85 g caster sugar

Dessert
Baking
Christmas
Vegetarian

Method

Whisk the eggs and sugar together for about 8 minutes in a bowl over a saucepan of hot water until pale and much increased in volume. Sift the flour and cocoa powder together and gently fold into the egg mixture. Pour into a 10 × 14 in / 25.5 × 35.5