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Christmas balls are probably the easiest things to make. There’s no cooking required and you literally just stir all the ingredients together and roll, refrigerate, then you’re ready to go!

Instead of searching all over the internet this year, I decided to use my dad’s tried and tested rum ball recipe and my mum’s divine apricot ball recipe. I doubled the portions so feel free to do the same. For the balls I tried to make them roughly the same size by using a 1 tbsp ice cream scooper (similar to what you would do when measuring out cupcake batter). They were still a little uneven but more or less the same.. With double batches, I ended up with around 60 rum balls and 40 apricot balls – so perhaps next year I’ll triple the apricot ball recipe!!

The rum balls are amazing. They are firm but tender and juicy on the inside. I strongly recommend using raisins over sultanas because they are plumper and way more succulent!

The apricot balls are so sweet and delightful. My son absolutely adores them..

Feel free to mix it up a bit; coat them in chocolate, decorate them like plum puddings, cover them in sprinkles… whatever your heart desires…

RUM BALLS
INGREDIENTS
8 Weet-Bix, crushed {it’s easy to do in a plastic bag}
1 cup dried raisins
1/2 cup coconut {plus about a cupful for rolling your rum balls in at the end}
1.5 tbsp cocoa {which you can double or even triple if your like your rum balls to be darker and a bit more chocolate-y}
4 tbsp rum
395 g tin of condensed milk

DIRECTIONS
Mix all the dry ingredients together. Add the rum & condensed milk and stir to combine ingredients well. {I had a very old (4 years old!!) tin of condensed milk which was caramelised – I think it actually made the rum balls taste even better than usual!}

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Scoop them up into rough balls and roll briefly in the extra coconut.

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When you’re ready, neaten them up and put them on a lined baking tray.

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Refrigerate and when they have hardened somewhat, store in the refrigerator in an air tight container.

APRICOT BALLS
INGREDIENTS
250 grams dried apricots, minced
1/2 cup brown sugar
1/2 cup coconut {plus more for rolling}
Grated rind of 1 orange
1/2 tin (approx 200g) condensed milk

DIRECTIONS
If you don’t already have minced apricots, mince them in your food processor.

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Mix all the dry ingredients together.

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Add the condensed milk and mix well.

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Scoop balls of the mixture and roll roughly in your extra coconut. Neaten up and place on a lined baking sheet – ready to refrigerate.

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When they have cooled and hardened sufficiently in the refrigerator, feel free to store in your fridge in an airtight container.. Or serve immediately. Good luck making your balls look palatable – but somehow, they always disappear quickly at parties!!

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2 Responses

  1. Anonymous

    Looks great, and I am sure they taste great as well. Use Bundaberg dark rum please.

    Reply
    • Elaine

      Thanks! I’m actually not usually a fan of rum balls but these are good!! Used Bundaberg Rum & I think the caramel helped add a bit of extra depth 😉

      Reply

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