This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

Yule log

Mary Berry shows you how to make a foolproof Bûche de Noël. It's utterly delicious and a perfect alternative to Christmas pudding!

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the chocolate sponge

For the chocolate ganache topping

  • 300ml/½ pint double cream
  • 300g/10½oz dark chocolate (around 35-40% cocoa solids), broken into small pieces

For the cream filling

To decorate

  • icing sugar, for dusting
  • a toy robin or sprig of holly