Ingredients
Rum balls
- 75 g dessicated coconut, 1 cup
- 320 g sultanas, 2 cups
- 100 g Rum, to taste
- 14 weet bix
- 30 g cocoa, 4 tablespoons
- 400 g condensed milk, 1 can
- extra dessicated coconut, for rolling
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add coconut, sultanas and rum to jug. Mix
"Counter-clockwise operation" SP 2,10 seconds. Set aside. Refrigerate several hours or overnight to allow the rum to soak into the fruit (optional can be used immediately).Add cocoa & weetbix to jug. Mix SP 5, 5 to 10 seconds until weetbix are crushed. Take care not to crush them too finely.
Add sultana mix to jug. Mix
"Counter-clockwise operation" SP 5, 5 seconds.Add condensed milk. Mix
"Counter-clockwise operation" SP 5 10 to 15 seconds.Refrigerate the mixture for 60 minutes before shaping into small balls and rolling in extra coconut.
Rum balls
Tip
If mixture is too moist, add more weet bix.
For an alcohol free version, omit the rum. In this case the mixture may be a little dry. Reduce the weetbix to 12 initially and add more if necessary.
The recipe works with Bundaberg 5 (white rum) as well as the dark rum. I have also used the Spiced Rum. This time, I used Bundaberg Rum Royal Liqueur. which has a milder rum taste.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Made these over Christmas and they were great!
I used Cherry Brandy instead of rum (because that is what I had at home) and substituted half the weet bix for Arrowroot biscuits.
Very moist and highly addictive - thanks for sharing