Prue Leith showcased her delicious chocolate Yule log with a whipped boozy cream filling and chocolate icing for the Christmas technical challenge on The Great British Bake Off.

The ingredients for the chocolate sponge are: 4 large eggs, 100g caster sugar, 60g plain flour, 40g cocoa powder, plus extra for dusting and a pinch of salt.

For the chocolate icing: 100g 70% dark chocolate, broken into small pieces, 200g unsalted butter, softened, 200g icing sugar, sifted, plus extra for dusting and 40g cocoa powder, sifted.

For the cream filling: 200ml double cream and 2 tbsp Irish cream liqueur.

To decorate: cornflour, for dusting, 45g white fondant, 15g red fondant, 15g orange fondant, 15g yellow fondant, 15g green fondant, 15g blue fondant, 15g purple fondant and 1 strawberry shoelace.

See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes available from Amazon now.