Sticky toffee yule log

Method

• step 1

  To make the icing melt the butter and sugar in a saucepan over a low heat. Stir in the cream, increase the heat to medium and bubble for 5 mins, stirring, until the mixture has thickened slightly.

• step 2

  Remove from the heat and stir in the chocolate to melt. Pour into a heatproof bowl, cover the surface with baking parchment and leave to cool before chilling for at least 2 hrs. Once firm, use an electric whisk to beat until light and fluffy. Set aside in the fridge.

• step 3

  Heat the oven to 180C/160C fan/ gas 4. For the sponge, butter a roughly 23 x 33cm lipped baking tray and line with baking parchment. Tip the dates and bicarb into a heatproof jug with 50ml hot water. Leave for 10 mins, then blitz with a hand blender until smooth.

• step 4

  In a large bowl using an electric whisk, beat the eggs, sugar and treacle for about 5 mins until thick and moussey.

• step 5

  Fold in the date mixture and melted butter followed by the flour. Scrape the batter into the prepared tin and bake for 10-12 mins until springy to the touch. Leave to cool completely in the tin.

• step 6

  For the filling, whisk the cream and treacle together to soft peaks.

• step 7

  To assemble, lightly dust a large sheet of baking parchment with icing sugar. Invert the cooled sponge onto it and gently peel away the lining parchment.

• step 8

  Spread over a thin layer of the icing, followed by the creamy filling, then roll up tightly from one of the short edges (use the parchment to help). Don’t worry about cracks, the icing will cover those.

• step 9

  Transfer to a board and smooth over the icing. Create bark lines by dragging along the prongs of a fork, if you like (you may need to pop it in the fridge to chill before doing this). Dust with a little icing sugar to serve. Will keep loosely wrapped in the fridge for up to two days. Bring to room temperature to serve.