Christmas rum balls | The Cook and the Curator | Sydney Living Museums

Christmas rum balls | The Cook and the Curator | Sydney Living Museums

blogs.sydneylivingmuseums.com.au

Christmas rum balls made with stale sponge cake, dark chocolate, raisins, and rum—perfect for gift-giving or party snacking!

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Ingredients

  • 1kg stale sponge cake (or pandoro)
  • 80g good-quality cocoa powder
  • 1/2 cup raisins or craisins (dried cranberries), roughly chopped
  • 200g dark chocolate
  • 60g unsalted butter
  • 1/2 cup plum, strawberry or seedless raspberry jam
  • 1/3 cup dark rum
  • 1/2 cup desiccated coconut, to finish

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