The Christmas Table: Christmas recipes and tutorials A celebration of all things Christmas! | Page 128

Bake in the oven for 3 minutes
then turn trays around and cook for
another 3 minutes or until it springs
back when pressed gently.

CARA CRAKIN BASE
Melt the chocolate and cara crakine
together over a bain marie.

Spread 400gm of the crunch onto the flourless chocolate sponge.

Place onto a tray and out into the
freezer until set. Cut the sponge and
cut into a 6.5cm x 50cm rectangle
and reserve until needed.

128 | Passion Fruit Log

Take off the heat and add in the
rice bubbles. Mix together until well
combined.