Recipes //

Mary Berry’s Boozy Rum Truffles

Name: Mary Berry’s Boozy Rum Truffles
Prep time: 15 minutes
Yield: 35 Servings
Cuisine: British
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

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preparation 15 minutes
Serves 35

These easy no-cook truffles are ready in a jiffy and are a lovely homemade Christmas gift to make with children

Recipe taken from Fast Cakes by Mary Berry (£26, Headline Home). Photo credit: Georgia Glynn Smith

Ingredients Method

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

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

Print Recipe

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