This revised recipe has been long overdue, and to be honest it’s been sitting on my desk ready to post for a few weeks now. Instead of three logs, you get four here, but the basic method is still the same. I’m sure many of you have already made them, as have I but some readers are still asking me for it and although I do have a recipe posted a few years ago, I think this updated one is slightly better.
I don’t have any anecdotes for you today. This month has completely exhausted me. I’m writing this and seriously I don’t know how I managed to get up from the couch and made my way to my study. My to-do list is only half-crossed. My only consolation is that I finished all my food shopping this morning. But that is it. Most of it, is still strewn all over the kitchen or in bags on the floor. Am I sounding familiar? So this weekend will be one of hibernating, cooking and baking, and a couple of church services in between. I have found a few places to hide, and though that entails travelling – unfortunately unreachable now, but still I can close my eyes, meditate and I’m there!
I did plan another post before the year is up, but in the meantime I am sending you all my very best wishes for Christmas. I wish you joy and most of all peace of mind and heart, whether you celebrate or not.
Please note that the logs have to set before decoration.
Makes 4 logs.
For the log mixture:
- 500g rich tea biscuits
- 2 x 397g sweetened condensed milk
- 200g almonds, crushed
- 200g walnuts, whole
- around 350g candied cherries
- 3 tablespoons cocoa
- 3 tablespoons brandy
- around 100ml semi-skimmed milk
For the topping:
- 200g dark chocolate, melted for covering the logs
- icing sugar, for sprinkling
Lay a large sheet of parchment paper and over that an equally large piece of cling film on a large tray.
In a large mixing bowl, mix all the ingredients for the log, preferably using your clean hands.
Divide the mixture into four, shaping it into four separate logs. Cut the parchment paper and cling film in between the logs to divide this into four. Wrap each section around each log.
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.