Forgot the Yuletide log so here is my kitsch Roulade

Chocolate Roulade is my happy play-time for mummy, pudding!  Not quite the gorgeous pudd that we purchased from the patisserie in Beaulieu on Christmas Eve but goes down a treat when up against more snow and unable to drive further than the five bar gate! All the ingredients are in the store cupboard and it is a doddle to make.  Having had the best Christmas of our lives in Beaulieu this holidays, I have decided that I shall die happy if I can be deposited in the supermarket and patisserie for the entire day every day, not to surface until required to cook said items! Eat them and then retire to my sofa on the veranda gazing at the stars and the bays of Cote D'azure until deep in the night.  What a way to go!..............................
However, back to reality and I must go and drop a couple of pieces of 70% dark chocolate into the venison stew with a couple of pieces of orange rind to finish it off. Candlelit dinner tonight.Totally impressive If I say so myself, but will anyone else? I will let you know.........................
CHOCOLATE ROULADE
can be with or without wheat, gluten or dairy
(for Dairy free use St. Helen's Farm double whipping cream, it is brilliant but you will need 2 pots and it is by mail order only)

• 75g Doves Farm wheat free,gluten free self raising flour
• 1tsp baking powder
• 55g x 70% cocoa powder , plus extra for dusting
• 5eggs
• 100g golden caster sugar,plus a little extra Cream Filling
• 300ml double cream 

Decoration

• 50g dark chocolate 
• 4 bay leaves 
• 8 whole almonds 

Extra pot of double or whipping cream for the decoration

• To make the chocolate leaves, melt 50g of the dark chocolate in the microwave or over a pan of water.Paint the shiny side of each bay leaf with a layer of chocolate.Leave to set, then paint over another layer.Set in a cool place,then peel off the chocolate leaves. Paint one side of each almond, leave to set, paint the other side and leave to set.
• Heat the oven to 190C/fan 170C/gas 5.Line a 30x40cm swiss roll tin with baking parchment,butter and dust with extra cocoa.Sift the flour,baking powder and cocoa in a bowl.Beat the eggs and caster sugar with an electric mixer until thick,pale and trebled in volume,about 8-10 minutes.Quickly and lightly fold in the flour and mix with a large metal spoon.Scrape into the tin,tipping the tin so the batter is even.Bake for 10-15 minutes or until firm.
• Cool the sponge for a few minutes, turn it out onto fresh baking parchment dusted with caster sugar.Peel off the lining paper and roll up the sponge using the paper underneath.It may crack,but the icing will cover it.Leave it to cool.
• Whisk the cream until soft peaks.Gently unroll the sponge and spread cream out gently.Reroll the roulade as tightly as you can without squashing out the filling.
• Fill a pipping bag with the whipped cream and decorate as much as you fancy!Arrange the chocolate leaves and nuts and dust with extra cacao.   

A Happy New Year and Twelfth Night

We didn't really get to twelfth night as by 4th January the entire Christmas tree was bare of its glossy needles and they lay knee-deep all over the hall floor.  This was more than I could bare and Mr. Henry was called upon to perform! This seemed a good moment to sort out the decorations, some of which have lurked around the nest of cotton wool and tissue paper since about 1960! Time to move on................A few swift and ruthless movements and hey ho, one naked tree!  I am already looking forward to buying lots of gorgeous new trendy decorations next autumn! I then transformed into a whirlwind and swooped on and removed all known Christmas cards, holly and mistletoe lurking around the house. Immensely satisfying and chuck all the green stuff on the wood burner, the cards however get made into an absolutely fabulous collage which The Pink Lovely and I will make one rainy afternoon in February.
New year on the other-hand was unquestionably the best for ages. A mini festive dinner with a glass of champagne at 7pm for The Pink Lovely and a truly heroic friend and babysitter, Sarah. Then on with the crown jewels and high heels and off to the most brilliant party in Herefordshire!  Surrounded by guests from New York, France, London and Worcestershire............... it was dazzling! As was the pink champagne, burgundy, port and more champagne............... You will be glad to know that B&B was on the schedule!
Not well in the morning and staggered around for a bit before going back to bed for two days!  Bye Bye 2010 - Hello 2011!!!!!!!!!  I did manage some pancakes for brunch for The Pink Lovely, with heaps of Maple syrup and butter and here is the recipe which can be made with or without wheat, gluten and dairy.
SCOTCH PANCAKES

115g  Doves Farm Organic self raising flour
30ml(2 level tbsp)caster sugar

1 large egg beaten
150ml Arla Lactofree  milk

Lightly grease a griddle or heavy-based frying pan. Mix the flour and sugar. Make a well in the centre and stir in the egg,with enough of the milk to make a batter of the consistency of thick cream.
The mixing should be done as quickly and lightly as possible.Do not beat .
Drop the mixture in spoonfuls on to a hot surface.For round pancakes,drop it from the point of the spoon,for oval ones,drop from the side.
Keep the griddle at a steady heat and when it bubbles rise to surface of the pancakes and burst -after2-3 minutes-turn the pancake over, using a palette knife.Continue cooking for a further 2-3 minutes,until golden brown on the other side.
Place the cooked pancakes on a clean tea towel, cover with another towel and place on a rack to cool.(this keeps in the steam and the pancakes do not become dry.)Serve with butter or with whipped cream.