So this year, I’m broke and I’m making Christmas presents. Mostly inspired by Max, I’ve made some new things.
The truffles are one of them. The original recipe is in Nigella Christmas as Christmas Pudding bonbons. I’ve used brandy instead of sherry and rather than decorate them with white chocolate and coloured glace cherries so they look like Christmas puddings have, with all due respect to Nigella, opted to cover them in cocoa because I think that tastes better and I’m not keen on whimsy or faffing around. Anyway they’re good, you won’t need too many of them and don’t give them to children (they probably won’t like them and that would be a waste!!)
350g cooked Christmas pudding (you could use homemade, but I don’t make them and used Sainsburys!)
125g dark (70%) chocolate
30 g golden syrup (light corn syrup if you’re from the US and don’t have golden syrup and you should complain about that!!)
Cocoa powder for dusting
Disposable gloves (ok not essential but they will make this a lot easier)
1. Line a baking sheet with something non stick (clingfilm, baking parchment, foil etc)
2. Melt the dark chocolate in a heatproof bowl suspended above a pan of simmering water, or in the microwave.
3. Break up the cold Christmas pudding in a bowl, add the brandy and the golden syrup and mix up until it’s all incorporated.
4. Pour in the melted chocolate and mix together.
6. Put on your gloves (if you have them!) pinch out small pieces of the mixture about the size of a walnut and roll in your hands until they’re smooth and round. You should get about 30, sometimes I get more, sometimes less!
7. Put in the fridge so they firm up
8. After about an hour, take out and roll in cocoa powder.
9. Resist the urge to eat them and box them up!!