Rum Balls, No Fuss

Every December without fail, a tin of rum balls appears on our kitchen bench. My mum made them. Her mum made them before her. Now I make them every Christmas without even thinking about it, the same way you do things that feel like they have always just been part of your life.

No-bake, no oven, together in about twenty minutes. Deeply chocolatey, slightly boozy, and better on day two than fresh. Rolling them in coconut is the kind of job even small hands can help with, and mine do, getting coconut everywhere and eating at least three before I can stop them.

The key ingredients

Plain sweet biscuits

Arnott’s Marie or Nice biscuits are the classic choice. They crush down to a fine, even crumb that mixes well and gives a consistent texture throughout, better than cake crumbs, which can go dense and heavy.

Dark rum

Dark rum has more depth than white rum, which suits the chocolate and cocoa. Two tablespoons is the right amount, it flavours the whole batch without overpowering it. The first year I made these I used way too much and they tasted like something from a chemistry lab. Measure properly.

Sweetened condensed milk

The glue that holds everything together, and it adds a caramel sweetness that works beautifully with the cocoa and rum. According to BBC Good Food, the high sugar and fat content of condensed milk makes it ideal for no-bake treats like this one, giving a dense, fudgy set that firms up well in the fridge.

Ingredients you will need

• 250g plain sweet biscuits (Marie or Nice), crushed to fine crumbs
• 1/2 cup desiccated coconut, plus extra for rolling
• 3 tablespoons cocoa powder
• 1 cup icing sugar, sifted
• 395g tin sweetened condensed milk
• 2 tablespoons dark rum (or rum essence for an alcohol-free version)

Makes about 30 balls depending on how large you roll them.

How to make rum balls step by step

1. Crush the biscuits to fine crumbs. A food processor takes about 30 seconds. Without one, place the biscuits in a sealed zip-lock bag and bash with a rolling pin until no large pieces remain.
2. Add the crushed biscuits, desiccated coconut, cocoa powder and sifted icing sugar to a large bowl. Mix until evenly combined.
3. Pour in the condensed milk and rum. Mix well with a wooden spoon or your hands until the mixture comes together into a firm, slightly sticky dough. Too wet to roll, add a few more crushed biscuits. Too dry, a small splash more condensed milk.
4. Refrigerate the mixture for 20 minutes. This firms it up and makes rolling much easier and less messy.
5. Pour extra desiccated coconut into a shallow bowl. Scoop out heaped teaspoon-sized portions of the mixture and roll firmly between your palms into smooth balls.
6. Roll each ball through the coconut until evenly coated. Place on a tray lined with baking paper.
7. Refrigerate for at least 2 hours before serving. Overnight is better, the flavours deepen and they become much more enjoyable than eating them straight away.

Rum Balls Recipe

Recipe by Ella McKenzieCourse: Sweets, ChristmasCuisine: AustralianDifficulty: Easy

Servings

30

balls

Prep time

20

minutes

Cooking timeminutes

Calories

95

kcal

Total time

140

minutes

A classic no-bake rum balls recipe made with crushed biscuits, cocoa, condensed milk and dark rum. An iconic Australian Christmas treat that takes 20 minutes to make and tastes even better the next day.

Ingredients

• 250 g plain sweet biscuits (Marie or Nice), crushed to fine crumbs

• 1/2 cup desiccated coconut, plus extra for rolling

• 3 tablespoons cocoa powder

• 1 cup icing sugar, sifted

• 395 g tin sweetened condensed milk

• 2 tablespoons dark rum

Directions

• Crush biscuits to fine crumbs using a food processor or rolling pin in a zip-lock bag.
• Mix crushed biscuits, coconut, cocoa and sifted icing sugar in a large bowl.
• Add condensed milk and rum. Mix until a firm, slightly sticky dough forms.
• Refrigerate the mixture for 20 minutes to firm up.
• Roll heaped teaspoon portions into balls between your palms.
• Roll each ball in extra desiccated coconut to coat. Place on a lined tray.
• Refrigerate for at least 2 hours before serving. Overnight is best.

Notes

• Make them ahead: Rum balls genuinely improve with time. Make them 2 to 3 days before you need them for the best flavour.
• Alcohol-free version: Swap the rum for 1 teaspoon rum essence plus 1 tablespoon orange juice. Still tastes great.
• Gift idea: Layer rum balls in a small tin or cellophane bag tied with ribbon. One of the best homemade Christmas gifts.
• Crushing biscuits: Make sure there are no large chunks left. Fine, even crumbs give a much smoother rum ball.

Coating ideas

Desiccated coconut is the classic and my personal favourite, but rum balls take well to other coatings depending on who you are making them for.

• Chocolate sprinkles: kids love this version, hundreds and thousands or chocolate vermicelli for a colourful, festive look.
• Cocoa powder: a more grown-up, truffle-style finish. Dusty outside, rich and intense inside. Best straight from the fridge.
• Crushed pistachios: a beautiful green colour and subtle nuttiness, elegant for a gift box or dessert platter.

Make ahead and storage

Store in an airtight container in the fridge for up to 2 weeks, the flavour deepens noticeably after the first 24 hours. They freeze well for up to 3 months, layered between baking paper, thaw in the fridge overnight. For gifting, pack into a small tin lined with baking paper once set, add a ribbon and a handwritten label.

Frequently asked questions

Make a batch this week and stash them in the fridge. They will be waiting for you every time you open the door, and somehow they will always be gone faster than you expected.

Happy cooking from my Newcastle kitchen.

Ella x