Tuesday, November 30, 2010


A lot of us have hand written recipes from our relatives which come out this time of year.  I have only verbal recipes from my Mum who got some of her lessons from her mother the same way. One of our family traditions on Christmas Day is to have rum balls after lunch has gone down a bit.   These were always made for us by my mother in law. They are better made and left in the refrigerator for a couple of weeks to mature.  There are a few things you must do, you must use butter and OP Rum.  I doubled the recipe and as Nanna did doubled the OP Rum (the handwritten amount in the recipe on the side).  I never could see the benefit of the cake crumbs but she swore they wouldnt work the same without them.  Dont forget to buy the chocolate sprinkles they run out often in the shops around here at Christmas time.  I used 3 packets 125g size for the double batch. They are great with coffee.  I used a tablespoon measure and it made 50 maybe they should have been a bit smaller.

In case you cant read the writing here is the recipe doubled.

250 grms butter (must be real butter no substitues)
500 grams icing sugar
4 Tablespoons Cocoa

Mix these together then add:

4 rounded tablespoons coconut
1/2 cup stale cakecrumbs (approx l muffin)
1/2 cup chopped almonds
1 cup sultanas
4 tablespoons OP rum 

Roll into balls about chocolate size and roll in chocolate splinters.  Refrigerate until eaten.


  1. I don't the concept of use-by dates on chocolates - so refrigerate until eaten sounds PERFECT!!! Always good to get a traditional recipe - you know it'll work!!

    Happy travels!!

  2. I make these too Carolyn....nice way to make use of the cake crumbs.

  3. These look really great!

    Hope you can come by for my Holly Bloggy Recipe Party on Thursday!