Click here for the updated version, posted on 21/12/2017.
Unlike the traditional Christmas cake, which I only made a handful of times, I’m a huge fan of mince pies, the crustier the pastry the better, and this log. Now I must honestly say that the Maltese recipe for Christmas log wins hands down here, at least for me. The British chocolate sponge version doesn’t really do anything for me. I still prefer it over the pudding though, which on the other side of the spectrum is too rich, again for my taste.
I use this recipe year after year, and is exactly how I like it. My mum makes a mean log, moist and it’s basically yumminess personified, which she gets by adding more alcohol than I do. I like mine a little bit more mellow, reflected in my version. If you want to add a bit more, so be it. I promised my friends this recipe by the end of the week, so without further ado here it is.
Makes approximately 3 x 20cm long logs, and it’s a no-cook assemblage! Please note that the recipe calls for sweetened condensed milk – the gloopy sticky stuff. The mixture will turn out to be too liquidy if you use any other kind of tinned milk.
For the log:
- 300g rich tea biscuits
- 125g chopped almonds
- 200g walnuts
- 400g candied cherries
- 2 tablespoons cocoa powder
- 2 tablespoons brandy
- 75ml semi-skimmed milk
- 397g sweetened condensed milk
For the topping:
- Dark chocolate, melted for covering the log
- icing sugar, for sprinkling
Lay 3 sheets of parchment paper or cling film on your worktop, one for each log.
In a large mixing bowl, mix all the ingredients for the log, preferably using your clean hands. You should basically end up with a sticky mess, but trust me, this is what you want.
Divide the mixture into three, and roll each one in parchment paper.
Put them in the fridge and leave to set overnight.
When you are ready to decorate, unwrap and place them on flat serving dish. Cover with the dark molten chocolate. When the chocolate is completely set, liberally dust the logs with icing sugar.
My countdown to Christmas has officially begun! Enjoy!