Plum Pudding Truffles
Most men love these

1/4 cup sultances, 1/4 cup raisins, 30g or 1 oz glace ginger, 30g 1 oz glace
apricots, 60g or 2 oz red glace cherries, 60g or 2 oz green glace cherries,
2 Tablespoons dark Rum, 4 cups cake crumbs= 2x20cm or 8ins sponge layers,
90g or 3oz dark Chocolate, 1/3 cup apricot Jam, 2 Tablespoons dark rum
extra, 200g or I cup Chocolate hail, holly sprigs for decoration.

Chop all fruit the same size, and combine in a bowl with first measure of
Rum.
Cover and allow standing overnight.
Place chopped Chocolate in top of double saucepan, and stir over hot water
until melted.
Heat Jam & extra rum in a small saucepan over a gentle heat.
In a Large bowl, combine cake crumbs, melted chocolate, and warmed jam & rum
mixture, mix well.
Take heaped Tablespoon of cake mixture mould around 1/2 tsp. Of Rum fruit
mixture, and roll into balls between palms of hands.
Toss truffles into Chocolate Hail to coat.
Place each truffle into paper patty case, and decorate with holly.

Alamay Wood
New Zealand