I am always on the hunt for rum balls around Christmas time. I remember getting them all the time in a bakery in Lisburn when I was in secondary school but I have failed to see any for years. This year after another let down, I decided to make my own. My mum-in-law is a baker and told me that rum balls were often made in bakeries at Christmas time using left over cake and buns. When I looked up recipes for rum balls (or rum truffles as they are often referred to) there were countless ways to make them. When it came to making my own version, I just used the ingredients that appealed to me most from the various recipes I had seen. No baking is required and you’ll be done in 10 minutes!
Ingredients you’ll need:
- 520g madeira cake, crumbled
- 90g ground almonds
- 100g good quality dark chocolate, melted
- 120ml double cream
- 3tbsp dark rum
- 1tbsp desiccated coconut
- handful of raisins, chopped
- handful chocolate sprinkles (to decorate)
- handful desiccated coconut (to decorate)
What else you’ll need:
- measuring scales
- big bowl
- small pot & glass bowl (to melt chocolate)
Serves: Approx. 20 medium-sized balls
Mix in your crumbled madeira cake, ground almonds, cream, melted chocolate, raisins, coconut and rum into a large bowl and then start rolling the mixture into balls.
Coat your rum balls in chocolate sprinkles or coconut, or both!
Whilst not the most refined of buns, I think they are delicious! Lovely with a glass of milk.