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Christmas truffles recipe

Rob Daley, our Executive Chef, has this great recipe which will transform your left-over Christmas pudding into delicious fruitcake truffles.

Transform your left-over Christmas pudding into delicious fruitcake truffles. Rob Daley, our Executive Chef, has this great recipe, which is super easy to follow but will have your family and friends oh-ing and ah-ing on Boxing Day about just how clever you are!


Makes approx. 30 truffles

700g good quality Christmas/fruitcake
130ml brandy
8 tbs icing sugar
1 tsp cinnamon (optional)
150g white chocolate
Candied fruit, nuts and sprinkles for decorating


1. Crumble fruitcake into a large bowl and add brandy, icing sugar and cinnamon to the crumbled fruitcake.
2. Stir mixture until combined and then roll into little balls. Roll them between your palms to make them round, and set them on a foil-covered baking sheet. Refrigerate until cold.
3. Melt the white chocolate and then using a fork dip the truffles one by one into the white chocolate coating. Once coated place the truffle back on the foil-covered baking sheet. While the coating is still wet, decorate the tops of the truffles with silver dragees, chopped nuts and candied fruit or perhaps drizzle with melted dark chocolate.
4. Once all the truffles are dipped, let the coating set completely. Truffles can be stored in an airtight container in the refrigerator for up to two week. For the best taste and texture, let them come to room temperature before serving.

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