Salted Caramel Yule Log Recipe | Abel & Cole

Salted Caramel Yule Log

Cooking time
Serves8-12 people
Vegetarians

A stunning yule log with a salted caramel swirl. A fantastic chocolatey alternative to the traditional Christmas pud. Plus we will reveal how to make a quick salted caramel that you'll make again and again.

Ingredients

  • For the salted caramel:
  • 75g butter
  • 150g golden caster sugar
  • 150ml double cream
  • ½ tsp sea salt
  • For the icing:
  • 25g butter
  • 150g dark chocolate
  • 150ml double cream
  • For the cake:
  • 3 eggs
  • 75g caster sugar
  • 50g plain flour
  • 30g cocoa powder
  • For the filling:
  • 150ml double cream
  • 6 tbsp salted caramel
  • To decorate (optional):
  • Icing sugar
  • 6 Booja Booja Almond & Sea Salt Caramel Truffles
  • A bar of milk or dark chocolate
  • 1-2 tbsp salted caramel

*GET AHEAD* The salted caramel can be made 5 days in advance. Keep in the fridge. It will also make a little more than you need for this recipe. Although it is worth doubling the recipe. Delicious warmed and drizzled on top of Christmas puds, baked into apple pies, dolloped onto vanilla ice cream or eaten straight out of the jar.* The icing can be made 3 days in advance. After you have melted the ingredients, chill until ready to decorate. Leave to come to room temperature then whip till light and fluffy.* The cake and cream are best prepared no more than the day before.

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Method

1. Begin by making the salted caramel. Melt the butter in a pan then add the sugar. Swirl the pan every now and then till melted and bubbling. Add ½ tsp salt. Pour in the double cream and stir. Bubble up again. Pour into a bowl and leave to cool. Taste and stir through more salt if you like.
2. Next make the icing. Melt the butter, chocolate and cream in a pan. Leave to cool. Chill for 30 mins. Then tip into a mixer and beat till smooth, fluffy and light. Leave at room temperature.
3. Make the cake. Preheat the oven to 180C/160C fan/Gas 4. Grease and line a shallow rectangular baking tray or swiss roll tin approx. 20cm x 30cm.
4. Break the eggs into a large mixing bowl. Add the sugar and beat in a mixer for 6-8 mins till pale, thick and doubled in volume.
5. Sift in the cocoa powder and plain flour. Gently fold together, keeping as much air in as possible, till incorporated.
6. Pour the mix into the tin and spread out evenly. Slide into the oven for 10 mins till set and bouncy. Carefully flip the cake onto a clean sheet of baking paper. Roll the log tightly along the long edge with the baking paper in between. This will make it easier to roll later. Leave to cool completely.
7. Whip the double cream into soft peaks. Spoon in 4 tbsp salted caramel and fold through the cream to create a ripple effect.
8. Unroll the log and peel the paper from the cooled cake. Spread 2 tbsp of salted caramel on to the cake. Spoon on the caramel cream and spread evenly to the edges.
9. Roll the cake from one of the long edges to create a log. Place onto a plate with the join on the bottom.
10. Spread the icing all over the log. Create bark-like texture if you like with a fork. Dust over a little icing sugar, shards of Booja Booja truffles and chocolate shavings.
11. Serve with warmed salted caramel if you like.
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