Rum and raisin pudding truffles recipe

(100 ratings) has lots of quick and easy food recipes like these rum and raisin pudding trufflesfrom Woman's Weekly. Find out more recipes at

  • healthy
Nutrition Per PortionRDA
Calories108 Kcal5%
Fat6 g9%

Mini chocolate desserts with raisins, rum and double cream - who can resist these delicious, decadent truffle puds at Xmas?


For the truffles200g

  • (7oz) raisins
  • 4tbsp rum
  • 142-150ml carton double cream
  • 50g (1¾ oz) icing sugar
  • 400g (14oz) dark chocolate, melted
  • 50g (1¾ oz) unsalted butter, softened

For the decoration

  • 60-90g (2-3oz) white chocolate-flavoured cake covering, melted (e.g. Scotbloc)
  • Small holly leaves
  • Small amount red royal icing
  • Tray or board, lined with baking parchment
  • Small, disposable piping bag
  • Writing piping tube in small piping bag
  • Paper sweet cases and boxes
  • Per truffle: 108 calories, 6g fat




  1. Roughly chop the raisins and place them in a bowl, pour the rum over and then heat them briefly in a microwave, until the raisins are just warm - the rum shouldn't come to the boil (or warm the raisins and rum in a small pan on the hob). Leave the raisins for about 30 mins, until they've soaked up most of the rum.
  2. Pour the cream into a pan and add the icing sugar. Bring to the boil, stirring the mixture gently, so that the icing sugar dissolves. Remove the pan from the heat and pour the cream over the melted chocolate; stir until the mixture is well combined. Leave it to cool slightly, then beat in the butter and add the raisins. Place mixture in the fridge and chill until it's firm.
  3. Use a melon-baller or teaspoon to scoop out balls of chocolate mixture, and then roll each in your hands to give a smooth ball. Spread them out on the tray or board and return them to the fridge until set.
  4. To decorate the truffles, spoon the melted white chocolate-flavoured cake covering into the piping bag, and pipe the 'cream' on to the top of each chocolate 'pudding'. Pipe two or three, and then press a holly leaf into each and hold them until they've set in place; repeat with all the puddings. When the 'cream' has set, pipe red dots on each pudding, to look like holly berries. Place each truffle in a paper case and pack into boxes. The truffles will keep in a cool place (but not the fridge) for up to 1 week (not suitable for freezing).
Top Tip for making Rum and raisin pudding truffles

We used holly leaves that we cut out of green flower paste using the PME small plunger holly-leaf cutter. Some cake-decorating stores sell leaves ready-made, or you could have puddings with just a white 'cream' topping. The holly berries were piped in red royal icing, but you could use a tube of Dr. Oetker Writing Icing in red instead.Gift ideaReuse old chocolate boxes by covering them with wrapping paper, and sticking a ribbon around the edge, for your own custom-made presentation box.

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies