Delightful desserts

C H O C O L AT E Y U L E L O G

Serves 14-16 Takes 15 mins Cost per serve 28p

2 double chocolate Swiss rolls 300g chocolate flavour frosting (from a 400g pack) 6 fresh cranberries 2 rosemary sprigs, cut into 3cm lengths 1 egg white, lightly beaten 3 tbsp caster sugar 1 tbsp icing sugar, to serve

1 Cut one of the Swiss rolls in half, widthways on the diagonal. Put the whole Swiss roll onto a serving plate and place the flat side of one of the cut pieces against the end. 2 Warm the frosting in the microwave for 10-15 secs until it’s easier to spread but not warm at all. Spread the diagonal-cut side of the remaining Swiss roll half with a little frosting, then attach it to the side of one end of the larger Swiss roll, to add a branch to the log. Spread the remaining frosting over the top of the Swiss roll, swirling it around to look like bark. 3 To make the decorations, dip the cranberries and rosemary into the egg white, then shake off the excess. Dip into the sugar until well coated and shake the excess off again. Lay over the Yule log to make little holly sprigs. Dust with icing sugar to serve. Will keep in an airtight container for up to 3 days.

Each serving (16) contains

Energy Fat Saturates

Sugars Salt 865kJ 206kcal 7g 4g 24g 0.3g 10% 11% 21% 26% 5%

of the reference intake. See page 97. Carbohydrate 32g Protein 2g Fibre 2g

M U L L E D W I N E J E L L I E S

Makes 6 Takes 20 mins plus overnight setting Cost per serve 96p

500ml mulled wine 250ml cranberry juice drink 100g caster sugar 1 cinnamon stick 2 x 12g sachets gelatine powder 80g pomegranate seeds (optional) 200ml whipping cream ¼ tsp mixed spice ¼ tsp ground ginger 1 fresh fig, thinly sliced

1 Put the wine, cranberry juice, sugar and cinnamon stick in a microwave-safe jug or tall bowl and microwave on high for 1½-2 mins in 30-sec bursts until steaming hot but not boiling (boiling can stop the gelatine from setting properly). Stir until there is no solid sugar left. 2 Remove the cinnamon, sprinkle over the gelatine powder and stir quickly for 1-2 mins until thoroughly mixed and the gelatine has dissolved. Scrape down the sides of the jug to make sure all the gelatine grains are fully incorporated. 3 Pour into 6 x 175ml jelly moulds, dariole moulds or ramekins lightly greased with oil. Divide the pomegranate seeds, if using, between the moulds. Chill to set for at least 8 hrs, or overnight. 4 When ready to serve, whip the cream to soft peaks. Whisk in the ground spices until just combined. Dip the moulds in a bowl of warm water, then turn out onto a plate. Top with cream and figs to serve.

Each jelly contains

Energy Fat Saturates

Sugars Salt 1174kJ 281kcal 13g 8g 29g 0.1g 14% 18% 40% 32% 1%

of the reference intake. See page 97. Carbohydrate 30g Protein 5g Fibre 1g

Simple yet stunning dessert

DRINKS