Tuesday, December 7, 2010


Chocolate Christmas Pudding  Balls
700g plum pudding
250g dark eating chocolate, melted
½ cup (125ml) brandy
½ cup (80g) icing sugar
200g white chocolate Melts
glacé cherries, cut to resemble berries and leaves

  1. Crumble pudding into large bowl. Stir in melted chocolate, brandy and sifted icing sugar; mix well.
  2. Roll level tablespoons of mixture into balls, place on tray; cover, refrigerate until firm.
  3. Melt white chocolate in small heatproof bowl over small saucepan of simmering water. Cool chocolate 10 minutes. Drizzle over puddings to form "custard"; decorate with cherries.
This recipe can be made two weeks ahead.
Use either bought or left over homemade pudding.
Rum Balls
250g Nice biscuits
3 tablespoons cocoa powder
1/2 cup desiccated coconut
395g can sweetened condensed milk
1/2 teaspoon vanilla extract (or 1 teaspoon natural vanilla essence)
4 tablespoons rum

  1. Put biscuits and cocoa in blender until fine. 
  2. Add remaining ingredients. Mix well.
  3. Refrigerate for 30 mins, then roll into balls.
  4. Coat in coconut or chocolate sprinkles.

Super Easy Rum Balls
8 weetbix
1/2 cup coconut
2 tablespoons cocoa
1 tin condensed milk
Rum - 5 or 6 tablespoons (use less if using a dark rum)
Coconut for rolling

Crumble the weetbix by hand. Soak the weetbix in rum, add the condensed milk and everything else... mix well until all combined. Shape into small balls, roll in coconut and store in the fridge.

Cat's Rum Balls
I've just done this one (13 Dec), and yum! I basically took someone elses recipe and dicked with it :)

200g Milk Chocolate, chopped fine
30g Butter
1/4 cup cooking Cream
200g Chocolate Ripple Biscuits (put through food processor until fine crumb)
4 tablespoons white Rum

Place cream and butter into a small saucepan and stir over low heat until it comes to a boil.
Pour mixture over chocolate (I use a glass bowl for all chocolate work).
Whisk until smooth then add rum. Whisk in.
Stir in biscuit crumbs until well mixed.
Refrigerate for 20 minutes.
Remove mix from fridge and roll into small balls (placing on greasproof paper lined tray). Refrigerate again until cold.
Using a skewer, dip balls in melted dark chocolate and return to tray.
Place in fridge to set.

For further decoration, melt white chocolate and put into a ziploc bag, snip off corner and pipe zig zags onto the balls whilst on tray, returning to fridge to set.
Rum balls can be stored for up to a week in the fridge.

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