Salted pecan praline yule log recipe

Name: Salted pecan praline yule log recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 g (0.7oz) margarine, melted; 85 g (3oz) caster sugar; 3 medium eggs; 85 g (3oz) self-raising flour; 2 tbsp cocoa powder; 85 g (3oz) margarine; 225 g (7.9oz) icing sugar, sieved with 2 tbsp cocoa powder; 2 tsp semi-skimmed milk; 2 tbsp chestnut puree; 55 g (1.9oz) caster sugar; 55 g (1.9oz) pecan nuts; 1 pinch (be generous) sea salt crystals

Servings: persons

20 g (0.7oz) margarine, melted
85 g (3oz) caster sugar
3 medium eggs
85 g (3oz) self-raising flour
2 tbsp cocoa powder
85 g (3oz) margarine
225 g (7.9oz) icing sugar, sieved with 2 tbsp cocoa powder
2 tsp semi-skimmed milk
2 tbsp chestnut puree
55 g (1.9oz) caster sugar
55 g (1.9oz) pecan nuts
1 pinch (be generous) sea salt crystals

1
Place the eggs and sugar in a bowl and whisk over gently simmering water (do not allow bowl to touch water) until light and thick and mix leaves a ribbon trail when whisk is lifted out.
2
Gently fold in the flour and cocoa using a spatula and finally drizzle in the melted margarine and fold in.
3
Pour the mixture into a greased and lined 32 x 20cm (13 x 8 inches) Swiss roll tin and gently spread evenly.
4
Bake in preheated oven 200C, 190C fan, Gas mark 6 for 10 - 12 minutes until springy to the touch and slightly shrinking from the sides.
5
Remove from oven and turn out onto a sheet of baking parchment sprinkled with sugar.
6
Trim edges and roll up with the parchment paper inside.
7
Leave to cool.
8
Place ingredients for icing in a bowl and beat together until smooth.
9
Gently unroll Swiss roll and spread half the icing over.
10
Re-roll without the greaseproof paper, then cover the surface with remaining icing.
11
Mark with a fork to resemble a log.
12
For the praline, place the ingredients in a heavy based pan and place over a gentle heat.
13
Shake the pan at intervals until the sugar melts and turns a golden caramel colour.
14
Turn out onto parchment paper and leave to cool.
15
Use a rolling pin to break into smaller pieces and use to scatter over the log.
16
Lightly dust with icing sugar.
17
Decorate with marzipan holly leaves and berries if liked.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 20 g (0.7oz) margarine, melted, 85 g (3oz) caster sugar, 3 medium eggs, 85 g (3oz) self-raising flour, and more.

Yes, Salted pecan praline yule log recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!