Christmas is my absolute favourite time of the year. However, now that the festivities are over we can reminisce the memories and I can finally get back to my blog to share with you my top, favourite, impossible-to-compete-with recipe of the season… Salted Caramel Yule Log!



Even my older brother, who enjoys to hate my cooking/baking, was excited about this creation. As I was making it on the morning of the 28th December for our evening’s entertainment, post our annual Panto trip, he kept peering over my shoulder to see if there were anything he could dip his finger into, or any remaining scraps he could scavenge. I don’t blame him, it looks incredible every step of the way.





I actually found this recipe in the BBC Good Food’s ‘Homemade Christmas’ magazine which I was reading up to Edinburgh in November. When I saw this article I immediately texted mum to ask if I could make it when I was back in Yorkshire for the festive break and she bought me all the ingredients and ‘saved a date’ that I could bake it (as mums always have a strict plan of food when it comes to Christmas and I couldn’t mess that up!) But to say that I was excited to make this is an understatement.




Simply put, this is hands down my favourite Christmas baking recipe to date and I will 100{21d6c94c09fbed4c14ccdfce2309b4b0d9ae47d742ed8376a3051ebf34fc8e96} be making this next year. I think it really does go to show how yummy it was, that it disappeared in about 7 minutes when it was brought out. A true centre-piece to any dinner party or celebration at Christmas time! I wonder if I can get away with it all year round…






3 large eggs
100g golden caster sugar
100g plain flour
½ tsp baking powder
1 vanilla pod (seeds only)
150 ml double cream
100g salted caramel spread

For the caramel icing

200g unsalted butter, softened
400g icing sugar, sieved
200g salted caramel spread

(Holly, icing sugar and raspberries to decorate)


– Heat the oven to 180°C fan. Line a 24×32 baking tray/swiss rolling tin with baking parchment (leave enough to hang over the edges) and grease well with butter.

– Whisk the eggs and sugar together with an electric whisk, for approx. 3-4 mins, or until the mixture is pale and thick

– Fold the flour, baking powder and vanilla seeds into the egg mixing with a large metal spoon until there are no pockets of flour visible.

– Gently spread the mixture into your tin and bake in the oven 12-15 minutes or until lightly golden and springy to touch.

– Remove from the oven, allow to cool for 1-2 minutes, or until cool enough to handle, then carefully roll up the sponge lengthways whilst still warm (keep baking parchment attached).

– Leave to cool completely in rolled up shape.

– To make the icing, beat the butter and icing sugar until smooth, then mix in the caramel spread and set aside.

– Whip the cream in a separate bowl to soft peaks (do not over whip)

– Carefully unroll the sponge, then turn it so one long edge is towards you. Dot lumps of salted caramel spread and the caramel icing over the sponge (don’t use too much – you need the rest to ice the cake) – keep the last centimetre at the end further from you clean as the filling will spread as it rolls.

– Spread the whipped cream over the top using a knife

– Roll up the sponge using the baking parchment.

– Cut one end off at an agnle a few centimetres in – this will be used for the branch.

– Put the roll on a serving plate and arrange branch so it fits snugly.

– Use the remaining icing to ice the cake, creating bark lines with a fork.

– Decorate with icing sugar, raspberries and holly!



IH xo