Ingredients1 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
PreparationBreak 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.
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