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Crush Christmas cake in a food processor, add 1-2 cups of crushed nuts, 2 tbsp cocoa and 400g condensed milk. Stir together and shape into small balls. Roll in desiccated coconut. Refrigerate for an hour before serving.
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I soaked leftover Christmas cake in drambuie, then added enough melted chocolate to combine into balls, and rolled them in chocolate sprinkles. Yum! Christmas cake also goes well in a trifle, particularly if you use cherries and a good brandy along with your leftover brandy custard!
All great ideas, Alison. Love the sound of the trifle.