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Salted Pecan Praline Yule Log

  • Cooking time10 minutes
  • Prep time30 minutes
  • Servings10 portions
recipe image Salted Pecan Praline Yule Log


  • 20 grams Stork melted
  • 85g (3 oz) caster sugar
  • 3 medium eggs
  • 85g (3 oz) self-raising flour
  • 2 tablespoons cocoa powder
  • 85g (3 oz) Stork
  • 225g (8 oz) icing sugar, sieved with
  • 2 tablespoons cocoa
  • 2-3 teaspoons semi skimmed milk
  • 2 tablespoons chestnut puree
  • 55g (2 oz) caster sugar
  • 55g (2 oz) pecan nuts
  • Large pinch sea salt crystals
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  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. Gently fold in the flour and cocoa using a spatula and finally drizzle in the melted Stork and fold in.
  2. Pour the mixture into a greased and lined 32 x 20cm (13 x 8 inches) Swiss roll tin and gently spread evenly.
  3. Bake in preheated oven 200°C, 190°C fan, Gas mark 6 for 10 - 12 minutes until springy to the touch and slightly shrinking from the sides. Remove from oven and turn out onto a sheet of baking parchment sprinkled with sugar.
  4. Trim edges and roll up with the parchment paper inside. Leave to cool.
  5. Place ingredients for icing in a bowl and beat together until smooth. Gently unroll Swiss roll and spread half the icing over. Re-roll without the greaseproof paper, then cover the surface with remaining icing. Mark with a fork to resemble a log.
  6. For the praline, place the ingredients in a heavy based pan and place over a gentle heat. Shake the pan at intervals until the sugar melts and turns a golden caramel colour. Turn out onto parchment paper and leave to cool. Use a rolling pin to break into smaller pieces and use to scatter over the log. Lightly dust with icing sugar.
  7. Decorate with marzipan holly leaves and berries if liked.