What I did at Christmas.....the only thing photographed!

Christmas pudding truffles
with total admiration, acknowledgment and thanks to Nigella Lawson, who invented these.
It's a bit late now, but the christmas cake may still have been in the tin for weeks, if I hadn't adapted the goddess's recipe

125g best-quality dark chocolate, finely chopped;
350g leftover christmas cake/any dark fruit cake - Icing/Marzipan removed ( cooks treat to eat OR crumble up and put out for the birds) The cake should be chopped up a bit.
3 Tblsp sherry
2 Tblsp golden syrup
For decoration:
100g white chocolate, finely chopped
6 red glacé cherries
6 short lengths angelica

Melt the dark chocolate in a heatproof bowl over a pan of simmering water, or in the microwave according to the manufacturer's guidelines.
Crumble the chopped cake into a bowl, add the sherry and golden syrup and keep on stiring until combined
Pour in the melted chocolate and keep on stirring, the mixture will go sticky/clumpy - just make sure the chocolate combines well.
Take small lumps of mixture and roll in your hands so that you have little rounds about the size of a chocolate truffle. You should get about 30 out of this mixture. Chill.

To decorate, melt the white chocolate either in a heatproof bowl over a pan of simmering water, or in the microwave according to the manufacturer's guidelines, then let it cool for about 5 minute. Chop the red cherries into small pieces, to look like holly berries and snip the angelica into miniature lengths, to represent leaves - very sticky.
Using a teaspoon, drip a little of the melted but slightly cooled white chocolate on each truffle, then arrange the cherry and angelica to decorate.