It’s pretty much mandatory to have a Christmas pudding on December 25th, but in our house, very few people end up eating it. 

This quirky twist on classic chocolate yule log helps use up any Christmas pud scraps. The trick is in the chocolate. I use Terry’s chocolate orange to whip up a luxurious buttercream, but you do you.

Ingredients (Serves 8-10) 

• 3 Eggs (separated into yolks and whites)
• 75g Caster Sugar
• 1 Tbsp Cocoa Powder
• 50g Plain Flour

Filling

• 150ml Brandy Cream (or double cream)
• 30g Icing Sugar
• 200g Xmas Pudding

Topping

• 150g Unsalted Butter (softened)
• 150g Icing Sugar
• 75g Dark Chocolate Terry’s
• 75g Milk Chocolate Terry’s
• Extra icing sugar to garnish

Method (Takes 1 hour) 

1. Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
2. Line a 9 x 13inch baking tray with non-stick baking parchment
3. Add the egg whites to a stand mixer and beat until stiff peaks form, then turn off and keep to one side
4. Add the egg yolks to a separate large bowl with the caster sugar and mix well with a wooden spoon or until combined
5. Sift the cocoa powder into the egg yolks and mix together again
6. Using a large metal spoon, carefully fold the egg whites through the egg yolk mixture (make sure you don’t knock out too much air!) until well combined
7. Sift over the plain flour and fold through carefully
8. Spread the cake mix evenly into the baking tray, then put into the oven. Bake for 10-11 min or until the cake is cooked through
9. Once cooked, remove the tray from the oven and keep aside for 2 min
10. Place a clean tea towel over the baking tray, then flip the cake over. Whilst the cake is still hot, use the tea towel to help you roll the cake lengthways into a tight log shape. Leave aside like this until completely cool
11. Meanwhile, whip the brandy cream in a stand mixer with the icing sugar until soft peaks form then remove to another bowl (don’t bother washing the stand mixer bowl!)
12. Put the Terry’s chocolate segments into a small heatproof bowl over a pan of barely simmering water – make sure the bowl isn’t touching the water! Stir until melted then remove the bowl from the pan and let cool slightly
13. Into the same stand mixer, add the softened unsalted butter with the icing sugar. Stir with a spoon, then beat until combined
14. Slowly pour in the melted chocolate and beat until mixed. This is your chocolate buttercream
15. Once the cake has cooled, carefully unroll and remove the tea towel
16. Spread the whipped brandy cream over the cake, then crumble over the leftover Christmas pudding. Re-roll the yule log lengthways, pushing in any filling that falls out, until the seam is underneath the log
17. Spread the buttercream all over the cake and use a small knife to make lines to resemble a tree log. Trim the ends to neaten then put in the fridge for at least 30 min to set
18. Dust with some sifted icing sugar, if liked, and serve to your guests!

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