A classic flavour combo, these Rum & Raisin balls are a delicious treat for the grown ups from years gone by.

 

I had to make space for this recipe on my website as I honestly have not heard about them for a while.

But they definitely were around in the 80’s when I remember them being enjoyed by the adults at parties and I know many people make a rum ball every Christmas for family. 

 

I realize this recipe will be an acquired taste for some, but classic recipes like this need to be shared and I hope you love this version. It has actual rum in it and since this is a no bake treat the alcohol does not burn off, so they are not for the kids or those avoiding alcohol. 

You can use any rum you like, a dark rum is traditional but you could use a spiced rum or even a vanilla one for a lovely flavour. 

 

Rum balls originally were made with cake, to save waste at the end of the day for Danish bakeries, then over time and through different countries they became many different things. 

My version uses biscuits, others Weetbix, some are mashed chocolate cake and others are just a rum version of a dark chocolate and cream truffle. 

 

Adding raisins is optional but that is how I like to make them. Soaking the raisins in the rum for a few days makes them plump and delicious and adds a fresh juicy burst.

You do not need to add raisins, you can leave them out altogether and just add the rum and vanilla when mixing the ingredients.

 

If you are looking for a non alcoholic version of these rum balls simply add a little rum essence along with a little orange juice to soak the raisins. 

If you are after another boozy ball to delight your friends, then check out these delicious Baileys Tim Tam Truffles.

 

For the full printable recipe card, including quantities and method please scroll down further. 

The ingredients you will need are:

• Vanilla Biscuits, such as Super Wine, Arrowroot, Marie, Rich tea, Krispies or Malt. 

• Desiccated Coconut, fine

• Cocoa Powder

• Sweetened Condensed Milk

• Raisins or Sultanas

• Rum, Dark, Spiced or Vanilla

• Vanilla Essence

 

The method for this is lovely and simple but I recommend if you have time,  soak the raisins for at least 24-48 hours for maximum flavour.

I place the raisins in a small jar or bowl and pour over the rum and vanilla essence, cover and stir once or twice a day. 

 

When you are ready to prepare the balls, blitz the biscuits in a food processor or a blender until they are a fine crumb and pour into a bowl.

Then add to that the coconut, cocoa powder, condensed milk and the soaked raisins along with any leftover rum. See my recipe notes if your mixture is too wet or too dry.

 

Using a strong spoon fold it all together to create a sticky mixture or get in there with your hands. If it is quite sticky pop it in the fridge for up to an hour to firm up a little or see the recipe notes.

Roll into tablespoon sized, or smaller, balls and coat in coconut or coating of your choice. Refrigerate the balls for 24 hours to fully set, then store in an airtight container or they will freeze well. 

You can use coconut, chocolate hail, sprinkles, icing sugar or more for the coating. 

 

If your mixture is a little too sticky feel free to add more coconut or crushed biscuits. I find that depending on the humidity these turn out a little different each time. 

 

If you are looking for other quick Christmas treats check out some of my other truffles and bliss balls 

Baileys Tim Tam Truffles

Cranberry Date & Cashew Bliss Balls

Raw Lemon & Cashew Bliss Balls 

Lolly Truffles

Mint Chocolate Truffles

Onto the recipe for my version of Rum & Raisin Balls

I hope you love this recipe, be sure to rate it above with a star rating and let me know in the comments below what you think.

 

Thank you so much for stopping by to check out this recipe, you can follow me on Facebook & Instagram and also follow this blog via email to receive all my recipes as I publish them so check out the subscription box below.

Happy Baking!

Anna

Pin it! Pinterest