Treacle Yule Log
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This Treacle Yule Log has become my go to festive treat every December. It's wonderfully simple to make, coming together in just an hour from start to finish, which means you can whip it up even on your busiest holiday days. The combination of golden syrup and treacle gives it that deep, rich molasses flavor that feels so comforting and seasonal. I love that pecans add a lovely crunch plus a good dose of heart healthy fats and minerals. This recipe won't break the bank either, since most of these ingredients are pantry staples you probably already have on hand.
Ella x
Ingredients
- 200 gbutter(softened)
- 300 gbrown sugar(coarse)
- 150 ggolden syrup(store-bought)
- 100 gtreacle(dried)
- 2 eggeggs
- 250 gall-purpose flour(plain)
- 10 gbaking powder
- 5 gsalt(fine)
- 50 mlrapeseed oil(mild)
- 100 gpecans(chopped)
- 150 gchocolate chips(dark)
- pastry brush(for egg wash)
- Lbaking sheet(for cooling)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 30x30 cm baking sheet and line it with parchment paper.
Tip: To ensure the log holds its shape, use a baking sheet large enough to accommodate it.
- 2
In a large mixing bowl, cream the butter and brown sugar until light and fluffy.
Tip: Use a stand mixer or a hand mixer for this step.
- 3
Gradually add the golden syrup and treacle, beating until well combined.
Tip: Don't overbeat, as this can cause the mixture to become too stiff.
- 4
Beat in the eggs, one at a time, until fully incorporated.
Tip: Use room temperature eggs for the best results.
- 5
In a separate bowl, whisk together the flour, baking powder, and salt.
Tip: Make sure to sift the dry ingredients for an even texture.
- 6
Gradually add the dry ingredients to the wet ingredients, beating until a smooth batter forms.
Tip: Don't overmix, as this can cause the log to become tough.
- 7
Stir in the rapeseed oil and chopped pecans until well combined.
Tip: Add the chocolate chips and mix until they're evenly distributed.
- 8
Transfer the batter to a 30x30 cm baking sheet lined with parchment paper.
Tip: Use a spatula to spread the batter evenly.
- 9
Brush the top of the log with an egg wash (beaten egg mixed with a little water) to give it a golden glaze.
Tip: This step adds a lovely shine to the log.
- 10
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Don't open the oven door during this time, as this can cause the log to collapse.
- 11
Remove the log from the oven and let it cool on a wire rack for 10 minutes.
Tip: This step is crucial to prevent the log from breaking apart.
- 12
Transfer the log to a serving plate and decorate with festive holly sprigs or red berries, if desired.
Tip: This adds a lovely touch to the presentation.
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