Christmas Pudding Truffles

Ingredients (Makes 20):

• 175g digestive biscuit crumbs

• 50g chopped raisins

• 50g roasted hazelnuts, chopped

• 50g ground almonds

• 75g Beerenberg Blackberry Jam

• 1 orange, zest only, very finely chopped

• Dark rum or brandy

• 150g plain chocolate

• White marzipan, angelica and glace cherries

Method:

1. Mix the biscuit crumbs, raisins, nuts, jam and orange zest together in a bowl. Add sufficient rum or brandy to make a fairly stiff mixture.

2. Form the mixture into walnut sized balls.

3. Melt the chocolate in a bowl over a pan of hot water. Coat each truffle individually and rest on a foil covered board until set.

4. Decorate the top of each truffle by taking small pieces of white marzipan and rolling it out into an uneven shape, then press onto the top of each truffle to resemble icing. Add bits of glace cherry to resemble berries and angelica to represent holly.