- 250 g (2½ cups) cake crumbs
- 2 tbsp raspberry jam
- 100 g dark chocolate, melted
- 25 g (½ cup) coconut flakes
- 2 tbsp dark rum
- white sprinkles, to coat
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need to start this recipe a day ahead to refrigerate filling. You can use any plain cake crumbs for this recipe. Chocolate, sponge and madeira all work well.
Combine cake crumbs, jam, chocolate, coconut and rum in a bowl. Refrigerate overnight to allow flavours to develop.
Roll teaspoonfuls of mixture into balls and refrigerate until firm if necessary.
Roll rum balls in white sprinkles, to coat. Refrigerate for up to 1 week.
Fruit rum balls
Follow recipe, substituting rich, dark fruit bread processed to coarse crumbs for cake crumbs, and lime marmalade for jam. Toss with 100 g crushed digestive biscuits instead of white sprinkles.
As seen in Feast Magazine, Issue 17, pg47.
Photography by Dieu Tan