Yule be on a roll with this one! Relax, it tastes way better than the puns.


  • for the sponge:
  • 4 large eggs (at room temperature)
  • 4.5 oz caster sugar
  • 4 oz self-raising flour
  • 0.5 oz cocoa powder
  • for the filling:
  • 2 oz caster sugar
  • 2 oz pecans
  • 12 floz double cream
  • 1 vanilla pod (split in half)
  • for the chocolate icing:
  • 300 g milk chocolate
  • 20 floz double cream


  • The Sponge:
  • Put the eggs and the sugar into a mixing bowl and whip until pale and thick and the mixture holds to the figure 8.
  • Sieve the flour and cocoa together and fold into the egg mixture.
  • Line a Swiss Roll tin with baking parchment.
  • Pour the mixture into the tin and bake at 180°C for 10 minutes.
  • Remove from oven, place a sheet of baking parchment on top of the tin and flip the tin over to remove the Swiss Roll and roll at once.
  • Leave to one side until ready to fill.
  • The Filling:
  • In a small heavy based pan, put in the sugar and pecans.
  • Cook for a very low heat until the sugar has melted and has turned golden brown.
  • Pour onto parchment and allow to cool completely.
  • Break with a rolling pin or in a food processor.
  • Pour the cream into a large bowl, scrape the vanilla pod and add the seeds and whip until thick.
  • Fold the pecans into the cream.
  • Fill the Swiss Roll.
  • The Chocolate Icing:
  • Cut the chocolate into small pieces and place in a bowl.
  • In a saucepan bring the cream to the boil, and pour it over the chocolate pieces and stir until completely melted.
  • Allow to cool completely and then cover and put in the fridge overnight.
  • Cut the end off the Swiss Roll at an angle.
  • Whip the chocolate mixture until thick and pipe over the Swiss Roll.

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