Mary Berry’s Boozy Rum Truffles
These easy no-cook truffles are ready in a jiffy and are a lovely homemade Christmas gift to make with children
15 minutes prep,
Serves 35
Ingredients
2–3 tbsps rum
100g seedless raisins, finely chopped
4 tbsps apricot jam, warmed
150g broken plain biscuits, crushed
200g Madeira or sponge cake, crumbled
100g dark chocolate, melted
2 x 55g pots chocolate strands or vermicelli
Method
You will need about 40 petit four cases on a baking sheet. Measure the rum, raisins, jam, biscuits and cake into a large bowl. Add the melted chocolate and mix together very thoroughly until all of the mixture is covered in chocolate.
Shape into about 40 little truffle balls and roll each one in the chocolate vermicelli strands. Place in the petit four cases.
Leave to chill in the fridge for about 1 hour before eating
Recipe taken from Fast Cakes by Mary Berry (£26, Headline Home). Photo credit: Georgia Glynn Smith
Visit websiteMore recipes to try
Great British Food Awards
Tasting videos
3 of the best biscuit and tea pairings
Treat yourself by discovering three decadent ways to match award-winning biscuits with tea
