Ready to rumball

I didn't realise that rumballs were more of an Australian festive treat than a British one, until I took some into work last year. Initially the look of intrigue on my colleagues' faces was undeniable, then the questions were asked, small, timid mouthfuls were consumed before the sound of 'oohs' and 'ahhs' of satisfaction were heard ... and then they went back for more!     


Now that I have a blog to share the things I love with you, here is my recipe for these lovely little balls to enjoy with loved ones (or colleagues) over Christmas:

Serving size: Serves 10 or more
Cooking time: Approx. 1 hour


Ingredients
1 plum pudding
1 cup of rum*
1/2 cup coconut
1/2 cup finely chopped glazed ginger
1/2 cup dried apricots
1/2 cup walnuts
1 x 250g block of milk chocolate
Extra coconut for coating


Method:

1. Break up the plum pudding, add coconut, rum, fruit and nuts, mixing all ingredients until they're well combined. 
2. 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.
3. Stir the melted chocolate throughout the mixture; combine well.
4. Take small spoonfuls of the mixture and make ball shapes by rolling them in your hands.
5. Roll the balls in coconut. 
6. Keep in a sealed container in the fridge until you're ready to serve, or you can store in the freezer for up to 3 months. 

They're a great hit during the festive season and also make a wonderful home-made gift, wrapped in clear cellophane or put into a jar with a beautiful ribbon. Or just keep them all to yourself and enjoy!


*Depending on how jolly you're feeling, feel free to add a little more rum

Image Source: KidSpot