Christmas Pudding Truffles
These easy-to-make truffles are perfect as an after-dinner indulgence with coffee and liqueurs or, prettily wrapped, as a highly individual gift.
175g digestive biscuit crumbs
50g chopped dried fruits (sultanas, raisins, dates, figs, apricots etc)
50g chopped mixed nuts, toasted
50g ground almonds
50g blackcurrant or raspberry jam
grated zest of 1 orange
dark rum to taste
white marzipan, angelica and glace cherries to decorate
icing sugar to roll out marzipan
melted dark chocolate/cocoa powder to coat (optional)
biscuit crumbs, dried fruit, nuts, ground almonds, jam and orange zest
in a large bowl. Add sufficient rum to make a stiff mixture.
- Form mixture into walnut-sized balls and coat lightly in
- Decorate the top of the truffle by taking small piece of
white marzipan and rolling out into an uneven shape, then pressing this
on to the top of the truffle to resemble icing.
- Add glace cherries and angelica to resemble holly berries and leaves. If preferred, decorate truffles by coating in melted chocolate and leaving to set.