The filling may be prepared up to 24 hours in advance, but the log is best wrapped and baked on the day. However, if this is too fiddly to contemplate on the big day, it may be baked the day before and served at room temperature.To drinkTraditional vintage port might be a bit too heavy for Sally’s apple, mincemeat and marzipan log. Smith Woodhouse’s 10-Year-Old Tawny, served lightly chilled, is a lighter alternative (£21.95; jeroboams.co.uk). A white Chenin Blanc dessert wine, such as Pierre Bise’s L’Anclaie Château 2014 from the Loire Valley (£17.95 for 50cl; leaandsandeman.co.uk) or Rustenberg’s Straw Wine 2019 from South Africa (£13.49 for 37.5cl; waitrosecellar.com), would also suit. Both combine a luscious sweetness with refreshing acidity and flavours of dried apricots and peaches, perfectly balancing the richness of this pudding.