Rumballs recipe

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  • Cuisine: Modern Australian
  • Servings: Serves 10 or more
  • Cooking Time: More than 1 hour
  • Course: Main

It's a great hit in the festive season.

Ingredients

1 plum pudding
1 cup rum
½ cup coconut
½ cup finely chopped glazed ginger
½ cup dried apricots
½ cup walnuts
1 x 250g block milk chocolate
extra coconut for coating rumballs
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Preparation

Break up plum pudding, add coconut, rum, and fruit mixing all ingredients until are well combined. Leave in sealed container in the fridge for a few days or you can store in freezer up to 3 months.

When you are ready to make the rumballs make sure the mixture is well thawed if it has been frozen. Melt the block of chocolate either in a double saucepan or in the microwave on a low to medium heat stirring until the chocolate is runny.

Stir the melted chocolate throughout the mixture; combine well. Take small spoonfuls of the mixture and make ball shapes by rolling them in your hands.

Roll in the coconut.

Keep in a sealed container in the fridge until you're ready to serve them or they can be frozen up to 3 months.

If you enjoyed this Rumballs recipe then browse more Modern Australian recipes and our most popular hainanese chicken rice recipe.

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