Milk chocolate Christmas pudding truffles

02 December 2020

Milk chocolate Christmas pudding truffles_75966

Treat yourself and the family this Christmas with these tasty chocolate Christmas pudding truffles courtesy of Miranda Gore Browne.


  • 200g milk chocolate
  • 150ml double cream
  • 50g toasted chopped nuts
  • 50g ginger-nut biscuits, crushed
  • 50g digestive biscuits, crushed
  • 30g raisins and dried cranberries, chopped
  • A pinch of sea salt
  • Cocoa powder
  • 50g white chocolate, melted
  • Sugar-paste holly decorations


  1. Melt the milk chocolate and cream in a bowl over a pan of simmering water. Stir together when the chocolate seems to be melting and remove from the heat.
  2. Toast the nuts on a baking tray at 180 degrees for about five minutes.
  3. Crush the biscuits in a bowl using the end of a rolling pin.
  4. Let the chocolate mixture cool a little, then stir in the sea salt, biscuits, nuts and dried fruit.
  5. Cover the bowl with cling film and put in the fridge for 3-4 hours or overnight.
  6. Once the mixture is firm, sift some cocoa powder into a dish and spread a piece of fresh baking paper on a low-sided baking tray.
  7. Use a small ice-cream scoop or a teaspoon to make balls of the mixture, and your hands if easier. Use a skewer or fork to dip and dust them in the cocoa powder, and then place them on the lined baking tray.
  8. Gently melt the white chocolate and leave to cool a little before spooning a small drop on the top of each truffle.
  9. Decorate with little sugar holly decorations or sprigs of herbs and edible flowers.
  10. Chill again in the fridge and keep refrigerated until ready to eat or give as presents.
  11. Best stored in the fridge and eaten within 3-4 days.

Recipe courtesy of Miranda Gore Browne. Miranda is a food writer, home-baking expert, passionate foodie and finalist on the first series of The Great British Bake Off. Miranda has written two books, Biscuit and Bake Me a Cake as Fast as You Can. 

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