RUM TRUFFLES

2 pots chocolate vermicelli
2 blocks Bourneville chocolate
2 tbsp apricot jam
2 lb Madeira cake
½ lb ground almonds
2 wine glasses of rum

Method

Mince the Madeira cake, mix with almonds.
Melt chocolate over a pan of hot water.
Add sieved jam, stir in rum.
Add chocolate mix to the cake mix.
Roll into balls and coat in vermicelli.
Put in fridge overnight