Bundy Rum Balls. It
just wouldn’t be Christmas in my home without Wilbur and Favourite Son hunting
and gathering through the fridge and freezer in the annual quest to find where
I have hidden the Rum Balls this year.
In order for these indulgent morsels to make it to the Christmas table
festivities, I have been known to wrap them quite rigorously and name them ‘Tuna
Casserole’ or ‘Stock Bones’. But sadly, after only 20 years, Wilbur cottoned on to
my dastardly, successful, cunning plan and teamed up with Favourite Son trekking through the frozen peas and mystery items to emerge victorious – Bundy Rum Ball
in gob.
Perhaps I am a little parochial but the best Rum for these
Balls is Bundaberg Rum.
So enjoy this ‘once a year’ treat and the best Festive ‘hide
and seek’ fridge/freezer game.
Makes: depending on
size – 30 to 45
Preparation: allow 30-
45 minutes hands-on
plus additional 30
minutes chilling in the fridge (the mixture not you! or maybe!)
Ingredients
1 packet (250 gram) Milk Arrowroot or “Milk Coffee”
biscuits or similar. I use half and
half.
¼ cup of Belgian Dark Chocolate. I like Callebaut or Valrhona
½ cup desiccated Coconut
plus extra for rolling later
¾ cup – firmly packed - of roughly chopped dried raisins
I also like to add a few chopped dried cherries for a hint
of red
1 tin (approx. 400 gram) Condensed Milk
3 Tablespoons good quality Cocoa powder
Tiny pinch of Cinnamon
And of course
4 Tablespoons Bundaberg Rum
Method
Crush (food processor or use plastic bag /rolling
pin) biscuits with Cocoa Powder and Dark Chocolate until a fine
powder
Using a large bowl add the Coconut, dried fruit and spice
Stir through the Condensed Milk and Bundaberg Rum until well
combined.
TIPS AND HINTS : This
recipe should produce a mixture that is sticky but firm. If it is gloopy and
runny then the biscuits have not absorbed enough moisture. Leave for 10 minutes
in the fridge to see if it improves. If not, Just add a spoon of coconut at a
time until rollable consistency.
Pop the bowl of mixture in the fridge for about 15
minutes.
Roll the mixture into balls – I like to make them about the
size of a small apricot.
TIPS AND HINTS: have a
bowl of water on a teatowel handy to moisten your palms whilst you roll. You
want to have your palms just damp – too much water would make the rumballs too
soggy. Reapply regularly, probably after every 3rd or 4th ball. Shake off excess.
Place the balls on a baking paper lined tray.
Pop the completed tray in the fridge for approx. 15 minutes
Place the additional desiccated coconut into a flat tray
with a lip or use a bowl.
Prior to rolling in the coconut - quickly re-roll the balls
if needed. Some may have flattened slightly from the heat of your hands.
Lightly roll the balls in the coconut and return to the
tray. Refrigerate until firm.
Store the finished Bundy Rum Balls in a well-sealed airtight
container.
You can also store in the freezer by double-bagging in
freezer bags or freezer safe containers.
Take care to keep as airtight as possible as they can dry
out due to the coconut.
OPTIONS
You could alter the flavour of this basic recipe by changing
the type of biscuit used
Or
You could roll the balls in good quality Dutched Cocoa
powder
Or
Roll in melted chocolate for a wicked indulgence
Or
Add or roll in some crushed nuts
Or
Add a little of a different Dried Fruit
But
Never
Never
NEVER
Use any other Rum but BUNDABERG RUM!!!
Enjoy! Colleen (who may have Bundaberg Heritage ...)
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