Punch Pig

For the Punch Pig, cut the sponge cake into cubes of about 1×1 cm. There are also plenty of crumbs, which are also used.

Mix the sponge with the chocolate, jam and half of the rum. The mixture should be malleable, then add as much rum as it takes to form a small ball.

Dip the ball in warmed punch icing and let dry on baking paper. Roll out marzipan and shape ears and pig’s snout, stick on dried punch balls.

Paint eyes on with chocolate icing. Hint at nostrils and mouth. Serve the punch pig.

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