Now, I might be a bit biased but the Maltese Christmas log is by far the best Christmas log going around. I have even added some Macadamia nuts in mine (for the Australian in me).
The Maltese Christmas log is different to the more traditional yule log in a sense that it isn’t a cake. Our Christmas log is a little similar to the Italian and Portugese dessert known as chocolate salami. Our log includes condensed milk, festive ingredients and less chocolate than our neighbour’s dessert. It really is a special Christmas treat.
I made these Maltese Christmas logs a week before Christmas and I am eating the last one now. A great way to see in the New Year. Tomorrow calls for a fresh start, some new goals and a little less sugar….
I hope 2016 is going to be filled with many happy memories. I am currently waiting for my husband to come home from work and am enjoying the music coming from my neighbour’s party next door…Happy 2016 everyone!
- 800 grams condensed milk
- 2 packets tea biscuits
- 300 grams mixed chopped nuts (I used 100 grams hazelnuts, 100 grams pecan nuts and 100 grams macadamia nuts)
- 200 grams chopped glaced cherries
- 100 grams chopped dates
- 100 grams chopped raisons
- 2 tablespoons cocoa powder
- 2 tablespoons liqueur of choice (optional)
- ½ bar chocolate grated
- 1 tablespoon ground cinnamon
- 1 tablespoon ground nutmeg
- 1 tablespoon ground cloves
- One packet of cooking milk or dark chocolate to cover the Christmas logs
- Finely crush one packet of biscuits in a food processor.
- With the other packet of biscuits just roughly crush by placing in a tea towel and banging on a table or hard surface.
- In a large bowl mix all of the ingredients together except for the condensed milk and the packet of cooking chocolate which will be used to cover the logs.
- Now pour over the condensed milk and using your hands mix with all the other ingredients.
- Now divide the mixture into 5 parts and form each into a round cylindrical log shapes.
- Cover in cling film and place into the refrigerator overnight or at least twelve hours.
- Remove from the refrigerator and cover with melted chocolate. Decorate as you wish or leave as is.
- Wait until the chocolate has set and then serve by cutting into slices.