These rum balls were made by my mother. She put them up for sale every Christmas and sold loads.
Ingredients
- 1 vanilla butter cake
- 3 Sanitarium Weet-Bix
- 1 cup coconut
- 3/4 cup currants
- 3 tbs cocoa powder
- 30 ml rum
- 1 tsp rum essence optional *to taste
- 395 ml condensed milk
- 1 cup coconut to coat
Method
-
Step 1Blend cake and Weet Bix in food processor. Place in a large mixing bowl.
-
Step 2Add coconut, cocoa and currants. Mix well.
-
Step 3Make a well in the middle, add rum, essence and condensed milk and mix until a sticky rolling consistency.
-
Step 4Roll into balls and coat in extra coconut.
-
Step 5Refrigerate until needed.
Equipment
- 1 food processor
- 1 bowl
Recipe Notes
Vanilla or chocolate cake can be used.
The Weet-Bix stiffen the mixture as they swell.
The mixture is quite sticky and you may need to wash your hands part way through rolling.
The cake used can be a little stale.
Rum essence is optional.
Recipe Reviews (3)
JOIN THE CONVERSATION
Log in Register