I was going to post a photo of James helping me make Rum Balls, but he declined to be photographed. In his words – you all know what he looks like so you don’t need to see him again.
So instead of the photo I thought I would post my Rum Ball Recipe. I know everyone has a favourite, and this is mine.
1 packet crushed plain sweet biscuits
400 gram can Sweetened Condensed Milk
2 heaped tablespoons cocoa
1 cup sultantas
1 cup coconut
1 teaspoon rum essence or 2 tablespoons rum (See Note Below).
Chocolate splinters/sprinkles/100’s and 1000’s for decoration.
Crush biscuits. Mix all ingrediants together very well. Slightly damped hands and roll into balls about walnut size. Roll in chocolate sprinkles and refridgerate until firm.
I generally make these and freeze them. They keep very well and don’t take very long at all to defrost.
Note I generally substitute Rum for my homemade Coffee Liquor – Recipe below
1 cup sugar
1 teaspoon instant coffee
1 cup water
2 teaspoons vanilla
1 cup Brandy
1 1/2 tablespoons Rum
Combine Sugar, water and coffee in pan. Stir over heat until sugar is dissolved. Bring to boil. Reduce heat and simmer uncovered 3 minutes.
Remove from heat and cool until lukewarm. Add vanilla, Brandy and Rum. Place in a steralised bottle or Jar and seal.
Store in a cool dark place for two weeks before using. Allow to mature for three months if going to use it as a gift.
Makes approximately 2 cups of liquor.
I made the batch I am using in 1992 (the first year I was married) and am on the last of it now. This just gets better with age, and because there is no milk in it could be kept I guess indefinately. I use about 2 tablespoons in the Rum Ball Recipe.