|Every bite of these rum balls is redolent with bold flavours|
My version of rum balls
Sometimes the best part of the dish is often the most ignored part of it, like for instance, I love the slightly burnt rice of a biryani that’s sticking to the bottom of the vessel. Mmmm.. that slightly caramel-y, a lil’ burnt and very flavoursome rice is just nothing short of delicious. I’d never scrape the bottom of a biryani vessel and throw away the scrapings, not a chance! Just the same way it breaks my heart to throw away cake crumbs after I’ve trimmed and leveled a cake.
Growing up, my sister and I used to fight for who gets to polish off the cake batter from the mixing bowl when my mom used to bake. Now that I’ve taken over most of the baking, it is the lil’ sis who is in a win-win situation and her price for getting to polish the cake batter and nibbling on cake crumbs is simple – she needs to get those strong arms of her into action and beat the batter! Yes, that’s right it’s something that would take me double the time, create a mess with the electric mixer but all it takes her is a couple of swirls with the rubber spatula, lo and behold! I’ve got lump-free, silky smooth batter.
On the subject of cake crumbs, I’d accumulated quite a few when I was making this cake for my mom’s birthday. I’d put them into a ziplock bag and put them in the freezer. I’d no idea what I was going to do with them but at that point in time, as much as I love cake crumbs that too from a dark chocolate cake, I didn’t feel like eating them. As I was making a mental stock of all the leftovers I had on a Monday evening while driving home, I realized that these cake crumbs had been neglected for too long. I’ve been in love with rum balls ever since I sampled them made by a friend’s mother for Christmas. So I decided to add some of the leftover fruit mix I had from my Christmas cake batch, a splash of rum, some this and that for these gorgeous melt-in-the-mouth delights.
|They make ideal gifts too|
2 cups (heaped) of cake crumbs (you can use any flavour, I used dark chocolate)
1 cup of crumbled biscuits (I used McVitie’s multi-grain biscuits)
¾ cup of dry fruit mixture (You can mix nuts & dry fruits with some rum for this, leave out the alcohol if you want to)
3 tbsp of dark rum (I used Old Monk)
½ cup of desiccated coconut
- You need not use sugar in this recipe because the cake crumbs and the dry fruits are already sweet. But if you have a sweet tooth, then go ahead.
Combine all the ingredients together in a mixing bowl. Use your hands to shape it into a dough, if you find its too dry then add some more rum. Do not use milk or water, as this will dilute the taste of the rum balls. Divide the dough into equal parts and shape them into balls. Roll them in the desiccated coconut and allow them to stand for 15 minutes.
|After rolling with coconut|
Wrap with aluminum foil or any glitzy paper and chill until serving.
|There you go: All pretty and ready to be served!|
- You don’t have to stick to rum, you can even add any flavoured liqueur.
- Instead of rolling the rum balls in coconut, you can use cocoa powder or even powdered nuts for the same.
- Put some of these in a pretty jar or a pouch, tie it up with a ribbon and you have a really nice homemade gift.