450g Christmas Pudding (you can also use Christmas Cake)
100g milk chocolate
3 tbls damson liqueur or brandy
300g 50% dark chocolate
Damson Plum Powder
Coarsely chop the pudding and pulse in a food processor until well mushed (you could also grate it on the coarse side of a box grater). Add the melted milk chocolate and damson liqueur and pulse to combine.
Tip into a small bowl, cover with plastic wrap and refrigerate for about an hour or until firm enough to roll.
Roll heaped teaspoonful of the mixture into balls, put on a tray lined with baking paper and refrigerate for another hour.
To decorate, dip the chilled truffles in the melted dark chocolate. You may need to reheat the chocolate as you go to ensure it stays warm enough to thinly coat the truffles. Sprinkle each truffle with Damson Plum Powder.
Return the truffles to the lined tray and put back in the fridge until firm. You can store the truffles in an airtight container in the fridge for up to 3 weeks.