Rum and raisin pudding truffles
For the truffles200g
- (7oz) raisins
- 4tbsp rum
- 142-150ml carton double cream
- 50g (1¾ oz) icing sugar
- 400g (14oz) dark chocolate, melted
- 50g (1¾ oz) unsalted butter, softened
For the decoration
- 60-90g (2-3oz) white chocolate-flavoured cake covering, melted (e.g. Scotbloc)
- Small holly leaves
- Small amount red royal icing
- Tray or board, lined with baking parchment
- Small, disposable piping bag
- Writing piping tube in small piping bag
- Paper sweet cases and boxes
- Per truffle: 108 calories, 6g fat
We used holly leaves that we cut out of green flower paste using the PME small plunger holly-leaf cutter. Some cake-decorating stores sell leaves ready-made, or you could have puddings with just a white 'cream' topping. The holly berries were piped in red royal icing, but you could use a tube of Dr. Oetker Writing Icing in red instead. Gift ideaReuse old chocolate boxes by covering them with wrapping paper, and sticking a ribbon around the edge, for your own custom-made presentation box.
- Roughly chop the raisins and place them in a bowl, pour the rum over and then heat them briefly in a microwave, until the raisins are just warm - the rum shouldn't come to the boil (or warm the raisins and rum in a small pan on the hob). Leave the raisins for about 30 mins, until they've soaked up most of the rum.
- Pour the cream into a pan and add the icing sugar. Bring to the boil, stirring the mixture gently, so that the icing sugar dissolves. Remove the pan from the heat and pour the cream over the melted chocolate; stir until the mixture is well combined. Leave it to cool slightly, then beat in the butter and add the raisins. Place mixture in the fridge and chill until it's firm.
- Use a melon-baller or teaspoon to scoop out balls of chocolate mixture, and then roll each in your hands to give a smooth ball. Spread them out on the tray or board and return them to the fridge until set.
- To decorate the truffles, spoon the melted white chocolate-flavoured cake covering into the piping bag, and pipe the 'cream' on to the top of each chocolate 'pudding'. Pipe two or three, and then press a holly leaf into each and hold them until they've set in place; repeat with all the puddings. When the 'cream' has set, pipe red dots on each pudding, to look like holly berries. Place each truffle in a paper case and pack into boxes. The truffles will keep in a cool place (but not the fridge) for up to 1 week (not suitable for freezing).
Cook's tip: We used holly leaves that we cut out of green flower paste using the PME small plunger holly-leaf cutter. Some cake-decorating stores sell leaves ready-made, or you could have puddings with just a white 'cream' topping. The holly berries were piped in red royal icing, but you could use a tube of Dr. Oetker Writing Icing in red instead.Gift idea: Reuse old chocolate boxes by covering them with wrapping paper, and sticking a ribbon around the edge, for your own custom-made presentation box.Per truffle: 108 calories, 6g fatFeature: Sue McMahon. Photos: Simon Pask. Props stylist: Sue Radcliffe
Nutritional information per portion
- Calories 108(kcal)
- Fat 6.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.