If a (wo)man is known by the company (s)he keeps, then I am amazing. Honestly, I’m kind, clever, talented, creative, wise, funny and ridiculously good looking. All my friends are.
One of those friends – the kind, clever, talented, wise, funny, ridiculously good looking Amanda from Cooker and a Looker – invited me to contribute to this glorious Christmas cookbook, so I said ‘yes please, immediately’ because I knew about the ‘company she keeps’ thing. Plus, I’ve always secretly wanted to be a food blogger.
My Raspberry Rum Balls recipe is below. Other recipes in the book include:
- Nuts and Bolts by Cooker and a Looker – the perfect appetiser while you unwrap the pressies
- Vanilla Jam Star Cookies by The Annoyed Thyroid – make these to gift to friends
- Cranberry Pistachio Cookies by Kidgredients – you could gift these too (but I will just be eating them)
- Loaded Choc Chip Cookies by Mrs D Plus 3 – I am seriously considering doing a US-style cookie swap
- Three-Ingredient Fruit Cake by Cooking for Busy Mums – because who honestly has the time for making a fruit cake with more than three ingredients?
- Christmas Trifle by Create Bake Make – My Dad would looooove this one
- Clinkers Rocky Road Wreath by Bake Play Smile – because clinkers. And rocky road. And yum
- Chocolate Nativity Scene by The Plumbette – it’s Christmas, after all, and a little extra chocolate never hurt anyone
- White Chocolate and Raspberry Brownies by The Mummy and the Minx – the perfect treat to have with coffee after your massive Christmas feast. And then we all explode and that’s what the new year’s fire crackers really are all about
Raspberry Rum Balls
Raspberry and rum are foodie friends. They work beautifully in a daiquiri, so when it came to mixing up our standard rum ball recipe, it made sense to wrap a raspberry up inside. The explosion of tart raspberry inside the chocolatey-rummy sweetness is out of this world.
Makes about 30 balls
1/2 cup sultanas
2 tablespoons dark rum (or more or less* to taste)
1/2 cup desiccated coconut (plus extra for rolling)
1 bought chocolate cake, crumbled into 2 cups
1/2 cup sweetened condensed milk
30 raspberries (or leave out for some)
Extra coconut for rolling
Extra cocoa for rolling
Put all of the ingredients except the raspberries and extra cocoa/coconut into a food processor. Whizz on high until everything is completely combined.
While whizzing, put the extra coconut and cocoa onto flat trays, ready for rolling.
Once everything is well mixed, take a tablespoonful amount and flatten on the palm of your hand. Put a raspberry in the middle of the mix, bring the edges in the cover the raspberry then roll into a neat ball.
Roll the ball through either the coconut or cocoa mix and set aside on a baking paper-lined tray.
Repeat until all the mix is used up.
Refrigerate for about an hour before serving. You can also store the balls in a glass container for up to a week in the fridge, or freeze in a plastic zip-lock bag for up to 1 month.
* You might be tempted to omit the rum if you are making these balls for the kids, but one of my abiding memories of childhood Christmases is all us kids eating way too many of Mum’s rumballs and having a very good time indeed. Up to you, of course!
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