I HAD to make these when I saw them on Nigella's Christmas program last week.
Anything miniature ay?
So incase you have loads of left over Christmas pudding, I thought I'd post how I made mine. They're really simple to make, and scrumdiddlyumptious!
You will need -
400grams of cooked and cooled Christmas pudding
275grams of milk chocolate
A splash of alcohol of your choice (optional)
Two tablespoons of golden syrup
150grams of white chocolate
Holly and berry sprinkles, or dried fruit
-So first things first, crumble up your pudding.
-Next, melt the chocolate and add it to the cake. Ugh how good is melted chocolate - yuuuuummmmm...
- Now add two tablespoons of golden syrup. Also add your alcohol now if you want to make these adult truffles. (Brandy is ideal, I used Cointreau and it was yummy)
- Now mash it all together. It's a sticky, chocolatey job, but someone's got to do it. It's tempting to stick your whole face in the bowl at this point, but try to refrain.
- You'll need some rubber gloves for the next stage, or be prepared to rinse your hands between each truffle. I used a melon baller to get equal sized truffles, but you can just use a teaspoon. Take out a small amount of the mixture and roll it into a ball. Yes, I know. It looks like reindeer poop. Festive ay?
-I like to chill them at this stage to allow the chocolate to stiffen up. I usually stick them in the fridge for about half an hour, until their firmer yet still sticky to touch. While they're in the fridge, melt your white chocolate. Again, try not to eat it all (I can vouch that this bit is very difficult).
-Take the truffles out of the fridge and spoon a little chocolate onto each. You could dip them, but I think it looks too neat, and having some dripping down the side looks more authentic.
-Decorate as you wish. I used berry and holly sprinkles, but I realise you're not all as sad as I am.