A modern twist on a classic favourite.

Ingredients

450g plain Madeira cake crumbs

1/4 cup Milk Chocolate Powder

1/4 cup warm sieved apricot jam

2 tbsp dark rum

1 tbsp water

10 red glacé cherries

1/2 tsp Pukara Estate Chilli Smoked Salt

1/2 cup Pukara Estate Macadamia Nut & Chilli Dukkah

Method

Mix crumbs with chocolate powder and salt in a bowl.

Combine jam, rum, and water, then stir into the crumb mixture.

Take one level tablespoon of the mixture and roll into a ball. Repeat until all of the mixture is used.

Roll each ball in dukkah until completely covered.

Chop the red cherries into halves.

Place the balls into truffle cases (optional) or style in a RiceCube.

Place a cherry half on top of each piece and refrigerate.

Makes 15-20 pieces.