Christmas Pudding Cakey-Treats

    1 hour

    Daft name, I know. I asked my granny (a retired chef) what they actually were and she said they were a kind of truffle (the choccy sweet, not the fungus). I looked up truffles and they are made from cream, sugar and grated chocolate. They are NOTHING like these. I guess Granny was bluffing. So I am going to stick to the daft name above until someone has a better suggestion.

    Sussex, England, UK
    2 people made this

    Serves: 20 

    • Cakey-Treats
    • 60g (2 oz) dark chocolate
    • 30g (1 oz) butter
    • 1 tbsp milk
    • 30g (1 oz) icing sugar (or they’ll be crumbly)
    • 180g (6 oz) cake crumbs
    • Icing
    • 30g (1 oz) icing sugar (or it will not be icing, it will be gloop)
    • 1 tsp water
    • 1 drop vanilla extract
    • 1 drop yellow food colouring

    Prep:1hr  ›  Ready in:1hr 

    1. Put the chocolate, butter and milk in a bowl, melt them together in a microwave (1 minute) or over boiling water. Stir to make sure they are properly mixed. (Do NOT lick the bowl out afterwards – it will taste FOUL. I speak from experience.)
    2. Add the sugar and crumbs, mix to form dough. Put the bowl of dough in the fridge for 15 minutes (to firm it up). Grease a baking tray while you wait.
    3. Make into balls the circumference of a PENNY COIN (or large marble). (Yes, it is very tempting to make them the size of golf balls. However, these things are denser than spring rolls, so if you give in to temptation on this matter they will fall to the bottom of your stomach like rocks and give you indigestion for an hour. And Christmas involves enough indigestion as it is.) Put them on the tray; put the tray of cakey-treats into the fridge until firm.
    4. Mix the icing ingredients until smooth, drizzle onto the cakey-treats to look like custard, leave to set out of reach of family and pets (hello, top of cooker hood).

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