Community Magazine

{Recipe} Rum Balls and Ginger Brandy Balls

By Blondeambition @BrookeFalvey


Do you know what my favorite thing about Christmas is?

Aside from the gifts, the gift giving and the days off work (okay, so it’s not quite my favorite thing) … it’s being able to eat rum balls for breakfast.

Today, I scoffed two rum balls after my morning walk. I figure they have Weet-Bix in them, so they are a legitimate breakfast food.

Anyway, just a couple of days to go until the big day, I thought I’d share my recipes for rum balls and ginger, macadamia and brandy balls for those who have last-minute entertaining to do (plus, pour yourself a drink while you’re making them and everything will seem much better!)

They’re amaze-balls!

Brandy, ginger and macadamia nut balls

6oz margarine
2 packets of Arnott’s Gingernut biscuits (crushed in a processor)
4 tablespoons honey
1 ½ cups coconut
1 tin condensed milk
500g macadamia nuts (chopped)
250g crystalized ginger (chopped)
4 tablespoons of brandy (although we throw in an extra splash)

Place all dry ingredients in a bowl.
Melt honey and margarine together on stove, mix into dry ingredients and add brandy.
Refrigerate for at least two hours.
Roll into balls and roll in coconut.

Makes around 7 dozen balls.

Rum Balls

8 Weet-bix
1 cup of coconut
1 tin condense milk
2 tablespoons of cocoa
1 cup of sultanas
4 tablespoons of rum (although we like to add another for good measure)

Crush Weet-bix in a bowl and add all other ingredients.
Mix well, refrigerate to set and then roll into balls and toss in coconut.

Keep both lots of ball refrigerated until you want to eat them!


A rum ball between two ginger, macadamia and brandy balls.

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