My true love sent to me: 12 Christmas pudding truffles. Yum!
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Make your own: 1 small Christmas pudding (grapefruit-sized), 1/2 cup brandy, rum or orange flavoured liqueur, 1 x 375g packet dark chocolate melts, 1/2 packet (approx. 200g) white chocolate melts, red and green glazed cherries or soft gummy sweets to decorate.
Crumble the Christmas pudding in a large microwave-proof bowl. Pour over brandy or liqueur and microwave on high for five to six minutes. Mix well. When cool enough to handle, roll into small, walnut-sized balls. Chill balls in freezer for at least half an hour. Melt the dark chocolate, following microwave instructions on packet. Dip the really cold balls in the melted chocolate (using a special chocolate dipping fork makes this easy). Allow to set on a sheet of baking paper or tin foil. Melt the white chocolate as above and dribble over the top and down the sides to simulate custard. Decorate with red and green cherries or cut up gummy sweets. Do not store in the fridge as chocolate tends to sweat-store instead in a cool cupboard. Makes 20.