It’s a good idea to have a few snack-like goodies prepared for the Christmas period and rum balls always do the trick. Our friend Angie mentioned she’d made a batch to her Nana’s recipe so Waz thought he’d follow suit.
They are based on Weetbix or Weetabix, a cereal bar made out of wheat flakes, and include condensed milk for sweetening. Instead of Weetbix, if there’s no such thing where you live, you can use a plain graham cracker, digestive biscuit or similar cookie.
I’ve always found condensed milk a little too sweet, so decided to try something a little more upmarket. My version includes real melted chocolate and digestive biscuits as a base – you can just use graham crackers, or in the US and Canada there’s something called a Nilla wafer that will do the trick.
You’ll see both kinds in our video – Waz does the basic ‘humble rum ball’ and I do my posh variety, which Waz somewhat sarcastically has dubbed the ‘faff-tastic wonder ball’.
If you don’t like marzipan you can substitute that in my version with pre-prepared sugar icing that you can get in the supermarket.
Waz’s humble rum ball was quite nice, but the dessicated coconut we used was sort of rubbery. Make sure to use really finely grated coconut that’s more powdery and all your Christmas guests should be happy.
8 Weetbix, Weetabix or Vita-Brits (crushed). Or substitute 165g crushed-up wheat biscuits/cookies
1 tin condensed milk
1/2 cup dessicated coconut, plus extra for rolling
2 tablespoons cocoa
2-3 tablespons rum (according to taste)
Extra coconut to roll in
Mix dried ingredients; add condensed milk and rum. Mix again and refrigerate for at least an hour.
Roll into balls and into extra coconut. Keep in a sealed container and they should be good for a week or so.
170g (6oz) dark chocolate
1/4 cup almond paste or marzipan
1/2 cup sour cream
4 cups wheat biscuits/cookies. Digestives, graham crackers, Nilla wafers etc are fine
3/4 cup melted butter
1/3 cup cocoa
3/4 cup rum
1 cup crushed pecans, plus extra for rolling
2 1/2 cups chocolate sprinkles for rolling
Start melting the chocolate in a double boiler. Meanwhile mix crushed biscuits with melted butter, cocoa, rum and pecans. Remember to keep your extra crushed pecans for rolling.
Into the melted chocolate, thoroughly mix sour cream, almond paste and salt.
Then mix the chocolate and biscuit mixtures together until evenly combined.
Refrigerate for at least an hour. Then roll into balls and into the coatings – crushed pecan for some, chocolate sprinkles for the others. You can also try dessicated coconut or cocoa powder. We did some in icing sugar but it just dissolved into the surface of the ball in less than a day.
Keep in an sealed container for up to a week.