Hands up if you love Christmas foods except the traditional puddings?
ME, ME, ME.
I’m not a fan of a Christmas cake, a Christmas pud or even the humble mince pie. I actually made a veggie Christmas cake while I was working at Good Housekeeping that is one of my faves (it even has Brussels sprouts snuck in).
I am, however, a lover of all things Chocolate…so Yule log is a big hit with me.
I’ve partnered with the the Organic Trade Board and the Soil Association to help Feed Your Happy this Christmas and share with you a twist on a classic Yule Log.
This one is lower in sugar, fat and cals than the traditional, plus it’s higher in protein and fibre. #winning
In our house, we pretty much exclusively eat organic meat, eggs and dairy. It’s something I’m really firm on (after a trip to an organic farm a few years ago), even ensuring that this was the case at our wedding. I know it can be a little more expensive, but it’s definitely worth it to me. Personally, I don’t like the idea of antibiotics in my meat and dairy products, it actually always makes me feel a little ill and bloated when I go to the US and the milk is pumped with nasties. As well as being antibiotic free, it’s also better for the environment and I think tastes better!
(Top tip; we always start our food shop in the discount section of the supermarket, there’s almost always organic meat or fish in there as a starting point for a meal! Perfect for stocking up the freezer too.)
I’ve made the first version of this Yule log as part of a job with the World Cancer Research Fund, and thought it was too good not to share. I’ve tweaked the recipe as the WCRF one was a little worthy, and it is Christmas after all.
I’m making this again (I’ve tested it a number of times!) to take to my in-laws for Christmas this year – first Christmas as a Farrant. Although I have a feeling that their family might leave my ‘healthy’ pudding alone in favour of the trifle/Christmas pud/cheese. Tom loved it when we had it a couple of weeks ago, so maybe I won’t tell them it’s a healthy version!
I’m also in charge of canapés, which will include smoked salmon blinis (I make mine with hot smoked salmon and tzatiki!), beetroot hummus pots with crudite, crab cups and cheese & ham straws for the kids. I’m so excited to spend it with all of Tom’s family, his 5 nieces and nephews. Thinking about when I’m going to fit my pre-roast run in… 🙂
I used predominantly organic ingredients for this pud, and will be having organic turkey, smoked salmon, and most of the veg is from the local farmers market. To find organic local produce where eve you live, or are spending Christmas, have a look at the Soil Association Organic Marketplace. It’s a great resource.
- 100g 70% dark chocolate
- 50g plain flour
- 100g caster sugar
- 4 large eggs
- 2 tbsp icing sugar, plus extra to dust
- 200g thick Greek yogurt
- 200g raspberries
- 75g pomegranate seeds
- Preheat the oven to 190ºC/Fan 170ºC. Line a 30cm x 20cm shallow baking tray with baking parchment.
- Melt the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the bowl doesn’t touch the water. Leave to cool slightly.
- In a separate bowl, using a handheld electric whisk, beat together the sugar and eggs for about 5 minutes, or until pale and fluffy. Using a large metal spoon, fold in the sifted flour and 1 tablespoon of the cocoa powder, followed by the melted chocolate.
- Carefully pour the mixture into the prepared tin and spread out evenly. Bake for 12–15 minutes until cooked and the cake is springy to touch. Leave to cool for 5 minutes.
- Lightly dust a large sheet of baking paper (larger than the cake) with a ½ tablespoon cocoa powder and carefully turn out the sponge onto it. Cover with another sheet of baking paper and cover with a clean, damp tea towel.
- Meanwhile, make the filling; in a small bowl, mix together the yoghurt and sifted icing sugar.
- Remove the tea towel and top baking sheet, then spread the yoghurt mixture over the cake. Arrange the raspberries and pomegranate seeds evenly over the yogurt. With the help of the paper underneath, roll up the cake from the short side. Transfer to a serving plate, dust with remaining cocoa powder and pomegranate seeds.
Now, I have a confession. When I made the Yule log to photograph, I missed one of the most important steps…
Cover with another sheet of baking paper and cover with a clean, damp tea towel.
Missing out this step meant my Yule log dried out and cracked when I rolled it. leaving it a bit squished and flat… of course it still tasted delicious, but looked a bit sad. Do not make the same mistake as me!!