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Christmas Pudding Truffles

Christmas Pudding Truffles

Annabel Karmel

Christmas Pudding Truffles


  1. Truffles
    4½ oz bittersweet chocolate
    2½ oz unsalted butter
    7oz Madeira cake (or loaf cake)
    2oz glace cherries, halved
    2oz raisins
    1oz pecans
    ½ tsp vanilla extract
    2 tbsp confectioners sugar
  1. Decoration
    2oz white rolled fondant icing
    red and green food color
    4oz confectioners sugar
    ½ tsp meringue powder or dried egg white powder
    confectioners sugar
    4 tsp water


Put the butter and chocolate in a large heatproof bowl and melt together over a saucepan of warm water (make sure the bottom of the bowl doesn’t touch the water), stirring occasionally. You can also melt the chocolate in a microwave using 15 second bursts and stirring between each burst (it will probably take 3-4 bursts). Set aside to cool slightly.

Put the Madeira cake in a food processor and whiz to crumbs. Add the cherries, raisins and pecans and pulse 5-6 times until roughly chopped (if you like larger pieces then chop the fruit and nuts by hand). Tip the crumb mixture into the bowl of chocolate and add the vanilla and confectioners sugar. Stir until thoroughly combined. Put the truffle mixture into the fridge for around 1 hour, to firm up.

Line a baking pan with baking parchment or plastic wrap. Take tablespoonfuls of the truffle mixture and roll them into balls, using the palms of your hands. Sit the rolled truffles on the prepared baking pan and when you have finished place the pan in the fridge for another hour, or overnight, to allow the mixture to firm up again.

To decorate the truffles first make the “holly”. Colour ¼ of the fondant icing red and then roll out 36 small balls. Colour the remaining fondant green and roll out thinly (you can do this between two pieces of plastic wrap if it gets too sticky. Cut out 36 holly leaves. Sit the decorations on a plate lined with plastic wrap.

Put the confectioners sugar in a bowl and stir in the egg white powder. Add half of the water and stir in, then add extra water, a couple of drops at a time, to make a stiff icing. Drop ½ teaspoon sugar on the top of a truffle and use a cocktail stick or the tip of a knife to spread the icing out a little. Allow to dry slightly, then sit two holly berries and leaves on the top of the truffle. Repeat with remaining truffles then return the truffles to the fridge and leave for 3-4 hours, or overnight, to allow the icing to set. If any of the decorations drop off then they can be fixed back with a little extra icing.

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