Plum Pudding Truffles
After the festive season, we often have leftover Christmas pudding or fruitcake and are always looking for something creative to do with it. Christmas plum pudding can last for quite some time and actually tastes even better with age; the booze, sugar, spices, and fat help preserve it. The same goes for Christmas cake.
Plum pudding truffles make the perfect dinner party gift or a delightful treat for yourself to enjoy with coffee, tea, hot chocolate, or a glass of your favourite tipple.
Grab the best chocolate you can find. We love using Bean and Goose chocolate here at Fat Tomato—not just because they’re our neighbours, but also because they source some of the best sustainable chocolate in the world. Check out their website to learn more about their incredible chocolate.
Makes – 12 truffles
Prep Time – 15 minutes
Cook Time – 30 minutes
Storage Time – 3 weeks in an airtight container
Ingredients
200g leftover plum pudding or cake
A splash of alcohol (optional): whiskey, brandy, cream or orange liqueur, tequila, or PX sherry
Zest of 1 orange
100g Bean and Goose 62% dark chocolate
10g chopped dried cranberries (optional)
10g chopped crystallised ginger (optional)
20g finely chopped pistachios or hazelnuts or almonds or a mixture of the three
20g good quality cocoa powder, sieved to remove any lumps
Instructions
Crumble the leftover Christmas pudding or cake into a bowl.
Drizzle over a splash of alcohol, add the orange zest, and gently mix.
Melt the chocolate slowly in a heatproof bowl set over a saucepan of gently simmering water. Fill the saucepan with just ⅓ of the way with water, ensuring it does not touch the bottom of the bowl.
Once the chocolate is melted, stir in the pudding/cake mixture.
Add the chopped dried cranberries or crystallised ginger, if using.
Chill the mixture in the fridge for about 10 minutes. You want it to firm up slightly before rolling into balls.
Prepare your hands by running them under cold water for a moment, then drying them.
Weigh out 25g portions of the mixture and roll them into balls.
Coat the balls in finely chopped nuts or sieved cocoa powder. We love doing a mix of both!
Set the truffles on a board or plate and leave them to firm up at room temperature—there's no need to refrigerate them.
Store the truffles in an airtight container and keep them in a cool, dark place.
Enjoy with coffee, hot chocolate, or a glass of your favourite tipple!