Over time traditions and customs can change. As we approach Christmas Day,
it is astounding to many to discover that Yule Day was just a normal
working day for the majority of Scots until the late 1950s/early 1960s.
Indeed at one time it was common across Scotland that Santa Claus didn't
bring an apple, orange and sixpence to bairns until Hogmanay. There are
still some Scots who only open any gifts received over the Daft Days at
New Year thus keeping older traditions alive. New Year was the important
day - a public holiday - and a time for families to enjoy the turn of the
year and a new beginning. The same hope and aspiration that inspired our
forebears to light bonfires to mark the Winter Soltice. Fire still plays a
part in Scottish celebration of the New Year in burghs such as Stonehaven
and Burghead.
This column is taking a short break over the Daft Days and wishes to round
off 2003 with a suitable festive recipe for bairns of all ages. Chocolate
Yule Log is the perfect treat for all festive gatherings over the Daft
Days and this recipe easily gives six to eight servings.
So until 2004 Seasons Greetings - Nollaig Chridheil agus Bliadhna Mhath
Ur; A Gled Yule an a Guid Noo Yeir; Merry Christmas and a Happy New Year -
to all Flag visitors.
Chocolate (Dark) Yule Log
Ingredients : 8 large eggs;8 oz (225 g) caster sugar; 8 oz (225 g) dark
chocolate; pinch of salt
For the filling and covering : 8 oz (225 g) dark chocoate; 1 pint (600 ml)
double cream, divided into two equal lots; a spoonful of icing sugar
(sieved)
Line a baking tray, 12 x 16 inch (30 x 40 cm) with baking parchment. Put a
dab of butter in the corners to anchor the paper neatly. Separate the
yolks from the whites, and whisk the egg yolks with the caster sugar till
very thick and pale. Break the chocolate into a bowl and put bowl over a
saucepan of barely simmering water - watch that base of bowl doesn't touch
water. When the chocolate has melted, lift the bowl from the saucepan and
let the chocolate cool for several minutes. Then, scrape it into the yolk
mixture and mix thoroughly. In a clean bowl and with clean whisk, whisk up
the egg whites with a pinch of salt, till the whites are very stiff. With
a large metal spoon, fold the whites thoroughly through the chocolate
mixture. Scrape this on to the prepared lined baking tray, smoothing it
evenly. Bake in a moderate oven, 350 deg F/180 deg C/ Gas Mark 4 for 20
minutes. Then remove from oven and cover with a slightly damp cloth.
Leave to cool.
Make the chocolate cream filling by putting the broken-up chocolate into a
saucepan. Melt the chocolate over a moderate heat. When it has all melted,
stir the chocolate into the cream (1/2 pint)- dinna fash if at first it
looks curdled - keep stirring until it comes together into a smooth, rich
cream. Cool the chocolate cream.Whip the rest of the cream till fairly
stiff. When cooled, fold the chocolate cream and the whipped cream
together.
To assemble the Yule Log, lay a sheet of baking parchment on to work
surface. Tip the cooked roulade base on to this, carefully peeling the
paper off, in strips parallel to the chocolate base. Spread about a third
of the chocolate cream over the roulade base, and roll up, lengthways. Cut
a diagonal slice off, about a third of the way down the length. Stick it
on the side, to give the effect of a small branch. Put the log on a
serving plate and spread the rest of the chocolate cream all over it. Form
bark patterns on the chocolate covering with a fork and dust with icing
sugar just before serving to give a snow effect.
