Great British Food Christmas 2024

Tomake the chocolate sponge Preheat the oven to 200 ⁰ C and grease and line a 9”x13” Swiss roll tin. Beat 4 eggs with 100g caster sugar until light and fluffy, then fold in 60g plain flour, 45g cocoa and 1 tsp baking powder. Pour the mixture into the prepared tin and bake for 8-10 until firm to the touch and coming away from the sides. Generously dust a large sheet of baking paper with icing sugar and position the cake on top of it, cake side down, and remove the tin. Cut a shallow mark 1” along one of the longer sides and roll the cake from this point, keeping the baking paper attached, and sit it on the outer edge to cool completely. Tomake the ganache Warm 600ml of double cream and pour over 600g dark chocolate, broken into small pieces. Stir until combined then chill in the fridge until firm. Tomake the blackcurrant stars Warm 500g blackcurrants, 200g caster sugar and 2 tbsp water in a saucepan, stirring occasionally, and once the sugar has dissolved pass through a sieve to remove any seeds and skin. Place back into the saucepan with 200g sugar 100g liquid glucose, 20g pectin and 1 tbsp lemon juice, stirring occasionally, and once the sugar has dissolved heat to 116 ⁰ C. Pour into a lined 6” baking tin and leave to cool for at least two hours. Use a star cutter to create small stars then cover these with granulated sugar. To assemble Unroll the sponge and spread half of the ganache on the open side and sprinkle with fresh blackcurrants then roll it up again. Spread the ganache across the top and sides, and position chocolate curls, crystallised violet petals and blackcurrant stars on top. Wowyour guests with this flavourful twist on a classic chocolate yule log Stunning Centrepiece ON THE COVER! 121 greatbr i t i shfoodawards.com RECI PE | DESSERT