Whenever I taste rum balls I wonder why they are usually relegated to Christmas only. We should be eating these all the time! I don’t actually like rum as a drink, but the small amount that you use in these really adds a lovely sweetness to the flavour.
These are super easy to make and involve no baking which is always a bonus. They are lovely as a present wrapped in a little bag with a ribbon and card (thanks Tess for the inspiration from last Christmas!).
I plan to make them to serve on Christmas afternoon – just when you think you can’t fit anything else in there is always room for a little treat!
1 pack (250g) Nice biscuits
3 tablespoons cocoa powder
½ cup desiccated coconut
1 can (395g) sweetened condensed milk
1 teaspoon vanilla essence (or ½ tsp of the real stuff)
1 ½ tablespoons rum (I used Bundaberg)
2/3 cup sultanas
¾ cup desiccated coconut, for coating
Slightly squash the Nice biscuits in their packet with a rolling pin, then pour them into a food processor with the cocoa and whiz until finely crumbed. If you’re like me and only have a small food processor you may need to do this in batches.
Pour the fine crumbs into a large mixing bowl. Add all of the other ingredients (except the extra coconut) and mix well with a wooden spoon or spatula.
Place in the fridge for 30 mins to harden up a little – this will make it easier to roll later.
Pour the extra coconut into a large baking dish and spread out over the base
Wet your hands and pinch a little of the mixture, and roll into a ball, adding it to the coconut and rolling to coat. Keep rolling and you should end up with about 30 rum balls depending on the size you choose to use.
Place into a single layer in a Tupperware container and chill in the fridge overnight to harden and intensify in flavour.