Caramelised White Chocolate and Roasted Cranberry Yule Log

Serves six

• 7 whole eggs
• 355g caster sugar (200g for the genoise, 75g for the crème patisserie, 80g for the cranberry compote)
• 200g self raising flour
• 60g cocoa powder
• 500ml whole milk
• 2 tbsp cornflour
• 2 egg yolks
• 50ml double cream
• 250g white chocolate (100g for the crème patisserie, 150g for the ganache)
• 250g frozen cranberries (200g for the compote, 50g for the roasted cranberries)
• 50ml orange juice
• 2 tsp lemon juice
• 1 tbsp cocoa nibs (optional)

Whisk six of the whole eggs with 200g of sugar until thick and pale. Sieve the flour and cocoa powder in the same bowl, and fold into the mix. Spread this mixture on to a flat, shallow, lined 30cm x 45cm baking pan. Bake at 160OC in a fan oven for seven minutes.

Whilst the genoise is cooking, sprinkle a little more caster sugar onto a fresh sheet of parchment as wide and long as the sponge. When the genoise is ready, turn out the sponge onto this parchment. Remove the parchment used for baking, and roll the sponge like a roulade using the new paper. Leave to rest and cool whilst you prepare the other elements.

Place 100g of the white chocolate onto a baking tray, cover with tin foil and bake in the oven at 140OC for 30 minutes until completely caramelised, stirring every 10 minutes. Meanwhile, mix the cornflour, caster sugar, one egg and the two egg yolks. Bring the milk to a gentle simmer on the hob, then pour over the egg mix while whisking. Pour this whole mix back into the milk pan while continuing to whisk until thick and simmering. Remove from the heat and whisk in the caramelised white chocolate, then set aside with cling film over the top to prevent a skin from forming.

Place 200g frozen cranberries, the orange juice, the lemon juice and 80g of caster sugar into a saucepan and gently cook down on a medium heat until broken down into a compote. Allow to cool, then use a sieve to help pour away any excess liquid.

Place 100g of the white chocolate onto a baking tray, cover with tin foil and bake in the oven at 140OC for 30 minutes until completely caramelised, stirring every 10 minutes. Place the double cream into a saucepan and bring to the boil, before whisking together with the caramelised white chocolate. Set aside to cool and thicken.

Place 50g of frozen cranberries onto a baking tray and roast at 170OC for around 10 to 15 minutes until they have started to dry and any juice has evaporated.

Unroll the genoise sponge from the parchment paper. Spread the crème patisserie in a layer all over the sponge, then spread the cranberry compote on top. Roll the sponge and its contents back up like a roulade, and place onto its serving platter. Spread the white chocolate ganache on the top and sides in a rustic fashion, finish with the roasted cranberries and a smattering of cocoa nibs, then serve.