Quick and very simple tasty truffles.
4 oz plain cake
4 oz caster sugar
4 oz ground almonds
sherry or rum to flavour
apricot jam seived
chocolate vermacelli
Rub cake through a coarse sieve
Add the sugar, ground almonds and enough apricot jam to bind
Flavour as liked
Shape mixture into small balls about 16 to 18.
Roll each one in the jam and coat with the vermacelli
When dry put in small cases
Alternative coating.
After dipping in the jam coat half of the balls with coconut and the other half with cocoa powder
Enjoy. cheers Penny