Does anyone have the recipe for Nigella's Christmas Puddini Truffles please?

I saw the programme recently but Nigella did not give any weights %26amp; measures on TV. I have searched the BBC website but the recipe is not on there. If anyone has her Christmas book, I would very much appreciate the recipe.Does anyone have the recipe for Nigella's Christmas Puddini Truffles please?
Ingredients





125g best-quality dark chocolate, finely chopped


350g leftover, or freshly cooked and cooled, Christmas pudding


60ml sherry


2 x 15ml tablespoons golden syrup








FOR DECORATION:





100g white chocolate, finely chopped


6 red glac茅 cherries


6 green glac茅 cherries, or 6 short lengths angelica





Preparation





1 Line a baking sheet (that will fit in the fridge) with clingfilm, baking parchment, foil or Bake-O-Glide, and set it to one side while you make the bonbons.





2 Melt the dark chocolate in a heatproof bowl suspended above a pan of simmering water, or in the microwave according to the manufacturer's guidelines.





3 Crumble the cold Christmas pudding into a bowl, add the sherry and golden syrup and stir briskly till all is incorporated.





4 Pour in the melted dark chocolate and stir again: this will make the mixture much more cohesive.





5 To make this step easier, put on a pair of those disposable vinyl gloves sold in hardware stores and supermarkets, pinch out small lumps of mixture and roll so that you have little rounds about the size of a chocolate truffle. You should get about 30 out of this mixture; fight the impatient urge to make these balls larger as you go.





6 Cover with clingfilm and slot into the fridge to firm up.





7 To decorate, melt the white chocolate either in a heatproof bowl suspended over a pan of simmering water, or in the microwave according to the manufacturer's guidelines, then let it cool for about 5 minutes, to make it easier to work with, while you chop the red cherries into small pieces (to evoke berries), and snip the green cherries (or angelica) into miniature lengths, to represent leaves.





8 Using a teaspoon, drip a little of the melted but slightly cooled white chocolate on each bonbon, then arrange the infuriatingly sticky pieces of cherry on top.





9 Place in boxes to give away -- if you use small boxes that will fit 6 bonbons each, you will get 5 adorable presents out of this -- or on a plate to hand round with coffee, instead of dessert, after a post-Christmas dinner.








Makes about 30





MAKE AHEAD TIP:


Make the bonbons up to 2 weeks before eating or giving. Pack in boxes and store in a very cool place. If made 2 weeks ahead, add a label to say ';keep cool and eat within 1 or 2 days';.Does anyone have the recipe for Nigella's Christmas Puddini Truffles please?
I seem to remember she used broken up christmas pud melted chocolate a type of brandy, or port then mixed it together, put on rubber glover roll into balls and chill in the fridge then decorated with icing

refinance