• 225 g (8oz) cake crumbs*
  • 50 g (2oz) caster sugar
  • 2 tblsp cocoa powder
  • 3 tblsp apricot jam
  • 1 tblsp rum
  • chocolate vermicelli


  • Mix cake crumbs, sugar and cocoa together in a bowl.
  • Add the jam and rum. Mix to a stiff paste.
  • Forms into balls about the size of a walnut and roll in the vermicelli.
  • Place each truffle in paper cases.
  • Present in a small box with a ribbon or simpy display on a plate with love?


*Cake Crumbs can be made from Odlum’s quick cake mix or from the Odlum’s Madeira/Victoria sponge mixture