Yule Log

Kerry Foods Ltd

Kerry Foods Ltd

Standard Supplier 28th October 2015
Kerry Foods Ltd

Kerry Foods Ltd

Standard Supplier

Yule Log

Part of the Pudding Party, this yule Log serves 8.

Prep Time: 45 mins
Cook Time: 10 mins
Total Time: 55 mins


  • - 85g plain flour
  • - 3 eggs
  • - 2 tbsp cocoa powder
  • - 85g golden caster sugar
  • - ½ tsp baking powder
  • For the filling & icing
  • - 50g Kerrymaid Buttery
  • - 1 tbsp golden syrup
  • - 200g sifted icing sugar
  • - 284ml Kerrymaid Double
  • - 140g dark chocolate
  • - Icing sugar and holly sprigs to decorate


1. Preheat the oven to 200°c (Fan 180°c), gas mark 6. Grease a 23x32cm tin and line with baking parchment.

2. In a bowl, beat the eggs and sugar together with an electric whisk until thick and creamy.

3. In a separate bowl, mix the flour, baking powder and cocoa powder together and sift into the egg mixture. Fold gently and then pour into the prepared tin. Spread the mixture evenly and bake for 10 minutes.

4. Lay a separate sheet of baking parchment onto a surface and tip the ready baked cake onto the parchment, peeling off the paper. Roll the cake from the longest edge with the paper inside and leave to cool.

5. For the icing, melt the Kerrymaid Buttery and broken chocolate pieces in a bowl over a pan of simmering water. Remove from the heat and stir in the golden syrup and 5 tablespoons of Kerrymaid Double.

6. Whisk the remaining Kerrymaid Double until it holds its shape. Unravel the cake and spread the whisked Kerrymaid Double over the top and then roll up again into a log.

7. Spread the icing over the log and then mark with a fork to give tree bark effect. Sprinkle some more icing sugar over to resemble snow and decorate with holly leaves.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.