Truffles

• 8-oz (225g) plain cake crumbs
• 150g chocolate (large bar)
• 1 tablespoon Golden Syrup
• 2 tablespoons of water mixed with Rum or Brandy flavouring (or sweet sherry - if allowed!)
• Chocolate strands, or cocoa powder if preferred

Place finely crumbled cake crumbs in a bowl. Break up chocolate into pieces and put in a bowl in a pan of hot water to melt. When melted, remove from the heat and stir in the cake crumbs. Warm the tin of Golden Syrup in a pan of warm - not hot - water to make it easier to measure. Measure in the Syrup and the flavouring (not all at once on the liquid in case it gets too sloppy) and mix well. Roll into balls with your hands and roll in chocolate strands or cocoa powder. Leave in a cool place to set, and serve in petit four cases.

Variations:

• Add chopped nuts to the mixture.
• Roll in chopped nuts.
• Roll in coloured strands.
• Use white chocolate.
• Add chopped marshmallows.
• Use white chocolate with small cherry pieces.