Chocolate Yule Log
4 Eggs – room temperature
125g (2/3 cup) Caster Sugar (fine sugar)
1 teaspoon Vanilla Essence
1 cup Self Raising Flour (self-rising) – sifted
Butter for greasing
Chocolate buttercream
Grease a 10″x15″ (25cm x 38cm) brownie pan; line with with greaseproof (parchment) paper and butter that as well. Preheat oven to 200°C.
Beat the eggs until they are very thick and light coloured. Continue beating and add the sugar in 1 tablespoon at a time, allowing each spoonful to mix in before continuing with the next. Beat in the vanilla as well.
Sift 1/2 of the flour on top of the batter. Using a spatula, gently stir the flour into the batter. Sift the final 1/2 of the flour on top and then very gently fold this into the batter. You want to stop as soon as all the flour is integrated into the batter. This will give you a light and airy cake.
Pour and spread the batter into the prepared pan and bake for just 10 minutes. Do not overbake or the cake will be too stiff to roll without breaking.
As soon as you take it out of the oven, turn the cake out onto a clean tea towel. Remove the greaseproof paper and allow the cake to cool for a couple of minutes.
While it is still warm, roll the cake up from one of its short ends with the tea towel inside (this way the cake gets used to being rolled and won’t tear when you fill it and roll it back up). Allow the cake to cool completely.
Unroll the cake, and spread about 1/2 of the chocolate butter-cream evenly on top. Carefully roll the cake back up and neatly place on your serving dish, seam side down.
Decorate the outside of the log with the remaining butter-cream and, using a fork, trace irregular lines to give it a woody effect.
Refrigerate the cake for 20 minutes to set the icing, then cover loosely with plastic wrap and allow it to “age”
in the refrigerator for several hours or overnight.
Magickal Correspondences:
Eggs – Healing, Protection, Sex
Sugar – Love
Vanilla – Love, Sexuality
Butter – Spirituality
Cocoa – Love, Money
More recipes can be found here
Christmas Pudding Vodka
300g/101⁄2oz mixed dried fruit (sultanas, currants, raisins)
75g/3oz caster sugar
2 cinnamon sticks
2 tsp ground mixed spice
6 cloves
1⁄2 whole nutmeg, finely grated
1 orange, zest only, finely grated
1 unwaxed lemon, zest only, finely grated
750ml/1 pint 5fl oz bottle good quality vodka
Mix the dried fruit with the sugar, cinnamon sticks, mixed spice, cloves, grated nutmeg and citrus zest in a large bowl.
Pour over the vodka, and cover tightly with cling film.
Place in the fridge and leave for 3 days, stirring once each day.
Line a sieve with a double layer of fine muslin and place over a large, clean jug.
Pour the dried fruit and vodka mixture into the sieve and allow to drip through into the jug.
Pour into a sterilized bottle.
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