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.

~oOo~