Cheat’s rum and raisin pudding truffles

MAKES 32 PREP TIME 25 MINUTES (+ REFRIGERATION TIME)

2 x 350g plum puddings 50g butter, melted

¼ cup (25g) cocoa

¼ cup (60ml) rum

150g white chocolate, melted

8 red glacé cherries, cut into quarters 1 In a large bowl, crumble puddings into small pieces.

2 Combine the butter, cocoa and rum in a small bowl; stir until smooth. Add butter mixture to the pudding; stir to combine.

3 Roll slightly rounded tablespoons of the mixture into 32 balls. Place on a baking paper-lined tray.

4 Melt white chocolate in a medium heatproof bowl over a saucepan of simmering water (don’t let water touch base of bowl). Cool chocolate slightly until thickened, but still pourable.

5 Spoon a little chocolate over the top of each pudding, allowing it to drip down the sides slightly. Top puddings with a piece of glacé cherry and place into mini paper cases. Refrigerate until firm.

Undecorated puddings suitable to freeze.