CHRISTMAS LOG

MY CHRISTMAS LOG

Ingredients Serves 10 – 12

For the pastry
450gms butter at room temperature
900 grams plain flour
4 teaspoons orange zest
Vanilla
3 tablespoons corn oil
6 tablespoons caster sugar
3 eggs, beaten lightly
3 tablespoons water approx

1 egg yolk
Some sifted icing sugar for decorating

Method for the pastry
Sift the flour and salt into a bowl. Add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Mix in the sugar, the oil, vanilla essence and orange zest and rub until the mixture crumbles. Gradually add the egg and then enough chilled water until the ingredients come together. Place the dough on a lightly floured surface and knead for a while until smooth.
Wrap the pastry in cling film and keep in a cool place for 30 minutes.

For the filling
200g dried figs, finely chopped
100g hazelnuts, shelled
100g sultanas
100g blanched almonds, finely chopped
100g mixed candied peel, finely chopped
50g plain dark chocolate, chopped
50g pistachio nuts, shelled
200 m. fine dark rum
Grated zest of 1 orange
Grated zest of 1 lemon
½ tsp ground cinnamon
½ tsp ground cloves
¼ tsp freshly ground pepper
100g dark brown sugar
2 large eggs, lightly beaten

Method

Line a large baking tray with baking paper.
Place all the ingredients for the filling except the eggs in a large bowl. Give the ingredients a very good mix and then add the eggs. Continue to mix in order to combine well. Cover the bowl and let the mixture stand for 15 minutes.
Roll out the pastry to a rectangular shape of around 40 x 25 cm and brush with the egg yolk. Place the prepared filling on the centre of the pastry and form it into a roll. Fold the pastry over the filling while forming a neat compact roll with the pastry seam underneath. Press down the side edges to seal. Trim the extra pastry at the sides of the roll while tucking the ends underneath the roll. Make neat incisions on the top of the roll with a sharp knife or scissors. Carefully place the roll on the prepared baking tray and bake in a moderate to slightly hot oven for 45 minutes.
Bring out of the oven and leave to get cold on the baking tray.
Carefully cut the ends of the roll to reveal the filling and then place it carefully on a rectangular serving tray. Dust the roll with icing sugar and decorate it according to your fancy. Serve thickly sliced.

This delicious Christmas log has become a real favourite. It is much easier to make and much healtier than the traditional Christmas log which in my opinion contains too much butter and chocolate.