These truffles are based on a rum truffle recipe I used to make and eat as a child. Often we would visit Mellors, a local bakery, and pick a cake. My favourite was a rum truffle and I can remember it being the size of my fist. Of course I now know that rum truffles are a cheeky way of using up leftover cake.
This is such a simple, no-bake recipe. It can be adapted in many different ways to incorporate different themes and flavourings. I find rum flavouring works better than real rum in these truffles. The rum flavouring can be sometimes be a bit difficult to find (Silver Spoon do one) so when I spot it I buy it.
From an educational point a view this is a fabulous recipe to teach ratios. It’s essentially 1 part cocoa powder:2 parts icing sugar :4 parts cake crumbs and as it makes 12 truffles when using 100g cake there are many factors relating to the number 12. This makes the recipe easy to scale up and down or work out the ingredients if you only a given amount of cake crumbs.
Christmas Pudding Truffles
- 100 g cake crumbs (more or less any sponge cake works, even stale cake)
- 50 g icing sugar
- 25 g cocoa powder
- 1 tsp flavouring (I like rum flavouring or orange extract)
- 1 tbsp milk
- 3 tsp icing sugar mixed with 1 tsp of boiled water to make glace icing
- holly made from small amount of coloured sugarpaste. You could also use glacé cherries and angelica or holly sprinkles.
- Mix together the cake crumbs, icing sugar and cocoa powder.
- Add the flavouring and milk. Mix until the ingredients are well combined and stick together.
- Using your hands mush together the mixture until it is almost evenly coloured. Wash your hands. The next step is easier with clean hands.
- Pinch off a small sprout sized piece of truffle mixture. Roll into a ball and set to one side.
- Drizzle a small amount of the glace icing on to the top of the pudding, then decorate with the fondant holly. Chill for an hour to allow to set.