Australian Women's Weekly
Ingredients
Method
1.Break the puddings into small pieces in a large bowl.
2.Combine butter with cocoa and brandy in a small bowl: stir until smooth. Add the butter mixture to the pudding and stir to combine.
3.Roll rounded tablespoons of the mixture into 30 balls. Place onto a tray.
4.Melt the white chocolate in a heatproof bowl over a saucepan of simmering water. Stand until it is thick, but pourable.
5.Spoon a little chocolate over each pudding; top puddings with a piece of cherry. Refrigerate until firm.
Un-iced puddings suitable to freeze. Suitable to microwave.
Note
