Weetbix Rum Balls
These delicious Weetbix Rum Balls last for ages in the fridge but are best eaten at room temperature when slightly soft and the rum is a little stronger.
My grandmother who had the beautiful name of Pearl has not been with us for a few years now although she lives on in her specialty dishes that I fondly remember her by. To everyone, family and friends she was known as Mardi, and my most favorite memories was that she always had lollies in a jar in her apartment where she lived underneath our house for many years. She loved liquorish which I also love; she loved playing cards and was very talented in anything creative, dressmaking, knitting and the sorts. Her Christmas cake and her rum balls were the best, and I grew up enjoying them every year. Her rum balls were made with love and she would ensure that she had them finished and packed in the fridge months before Christmas. Heavy with rum, her rum balls are filled with Christmas fruits; cocoa and that much loved condensed milk. If you are not a rum lover you can add in any of your favorite spirits.
- 10 Weetbix
- 1 cup mixed dried fruit
- 3 tbsps. cocoa
- 2 tbsps. coconut plus 1 ½ cup extra
- 1 x 400g tin condensed milk
- 125ml rum
In a food processor or with your hands crush the Weetbix until fine and tip the Weetbix into a bowl.
Add in the mixed fruit, cocoa and coconut to the Weetbix and stir to combine.
Add in the condensed milk and the rum and using a wooden spoon, stir the mix until well combined. The mix will be quite sticky so allow the mix to sit for 10 – 15 minutes to let the Weetbix soften a little.
Using a teaspoon roll small amounts of the mix into your hands and then into the extra coconut to cover and then set into a container.