You don’t have to just make them at Christmas time, they are good all year round!
I love these – make up to a week ahead and enjoy one or two – or a handful when I’m seriously craving it. They also make a great gift for a boss or Grandfather or anyone else hard to buy for. Just pop it in a pretty jar and it’s gonna look like you bought it at a store.
This is my Grandmothers’ recipe for Rum Balls – and I have never tasted a better version. They are seriously epic!
This recipe is made the old time way – which uses Weetbix – and it gives the Rum Balls that delicious texture that the Traditional Rum Balls should have!
If you loved this recipe you will absolutely enjoy this one Condensed Milk Chocolate Cake.
We also have recipes on the website for:
Traditional Rum Balls (Made with Weetbix)
24
servings10
hours0
minutes95
kcal10
hoursTraditional Rum Balls are an old time favourite loved by young and old.
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Ingredients
8 Weetbix biscuits
1/2 cups Desiccated Coconut
400 gram Condensed milk
1 cup Sultanas
2 tbsp Cocoa
2 tbsp Rum-(or more depending on taste!)
Directions
- In a metal bowl, place the raisins or sultanas and the run, cover with plastic wrap and let it marinate for a day (or two…).
- Place crushed weetbix, cocoa, coconut and marinated fruit in a bowl.
- Pour over the condensed milk and stir well.
- Take out teaspoons at a time and roll in coconut and chill.
Notes
- Rum Balls are suitable to freeze. Layer with baking paper and seal in an air tight container for up to four weeks.
- Store in an airtight container in the fridge.
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