MIni pudding truffles
|Picture from the December 2011 edition of the Women's Weekly|
Last Christmas (2010) I bought a Lions Christmas Cake which we didn't eat. I found it in the cupboard the other day and wondered what on earth I was going to do with it (it was still edible with a use-by date of Dec 2012). My DH and I couldn't eat it all (as we are watching our waistlines), then I remembered a recipe my friend Narelle makes at Christmas - mini Christmas puddings. I knew I had to make them when I stumbled across the same recipe in this months Women's Weekly. They are super easy, they make great gifts and taste great.
- 1 Christmas cake or pudding (700g) (I use a medium sized Lions cake)
- 50g butter (melted)
- 1/3 cup (35g) coco powder
- 1/4 brandy (I used orange juice)
- 150g white chocolate, chopped
- 8 glace cherries, quartered
1. Crumble cake completely in a large bowl.
2. Melt butter, add coco powder and juice - create a paste. Combine paste with crumbles and mix through. I used my hands as it was easier.
3. Roll tablespoons of the mixture into balls. It should make approximately 30. Place on a tray.
4. Melt the white chocolate in a heatproof bowl over a saucepan of water. Stand until it is thick, but pourable. Spoon a little chocolate on each pudding; top with a piece of cherry.
PS I don't like glaze cherries so I cut up red snakes - does the same thing!!
This is my attempt - these went to work on Monday to share and disappeared very quickly. The remainder will be eaten by the family or frozen.